Stéphane Reynaud

Langoustines Rôties, Panures Briochées

Roasted Scampi with Brioche Crumbs

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Good-looking scampi 18
  • Brioche 2 slices
  • Demi-sel (semi-salted) butter

Method

  1. Dry out the brioche in the oven, crush to make crumbs and mix with the piment d’Espelette.
  2. Cut the scampi in two lengthways and remove the central intestinal tract. Melt the butter until it turns a nutty colour.
  3. Glaze the scampi flesh with this butter using a brush and dip them in the brioche crumbs.
  4. Place the scampi, shell side down,