Roasted scampi and hot piperade with diced Bayonne Ham

By Jean-Claude Tellechea, Auberge du Cheval Blanc in Bayonne

Ingredients for 4 persons:

  • 20 large scampi (8 to 10 per kg)
  • 300 g of piperade (scrambled eggs, blended with basquaise sauce)
  • 200 g of fried diced Bayonne Ham
  • 50 g of butter, dill
  • 2 dl of fish soup and butter

Put 5 scampi on a bed of hot piperade in a bowl.Cook the scampi in a non-stick pan with butter until they are browned but not fully cooked.

Put the Jambon de Bayonne with the scampi, surround with piperade, and add a the fish soup filtered and whipped with a little butter.

Decorate with a few sprigs of dill.