Grilled Scampi

Scampi alla Griglia

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 20 large raw scampi, shells left on (langoustines)
  • 30 g/1 oz fresh white breadcrumbs
  • 8 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped parsley
  • 6 tablespoons finely chopped parsley
  • pinch of dried chilli flakes
  • salt and freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese
  • lemon wedges for serving


    Wash the scampi thoroughly and split them not quite through lengthways. Flatten and remove the grey sac. Mix the breadcrumbs, 4 tablespoons of the olive oil, garlic, parsley, chilli flakes, salt and freshly ground black pepper together. Cover the body part of the scampi with this mixture. Sprinkle the head part with Parmesan cheese. Sprinkle the rest of the oil over the scampi, place on the wire rack of the grill and grill for 10–12 minutes depending on size. When the flesh of the scampi looks milky it is cooked. Serve with lemon wedges.