West Australian Scampi and King Tiger Prawns with Salad of Citrus, Wild Leaves, and Pomegranate Dressing

Recipe by Anthony Dole, Executive Chef at The Royal Mebourne Golf Club, Blackrock, Australia

Yields 4

Ingredients

Shrimp and Scampi
12 Western Australia Scampi Tails 
12 Tiger Prawn Cutlets 
Olive Oil
1 knob of Butter
Salt and Pepper (to taste)

Wild Leaves
20 Watercress
20 Rocket Leaves
20 Sorrel Leaves
Olive Oil 
Salt

Citrus  
1 Grapefruit (slice into segments)
1 Red Grapefruit (slice into segments)
1 Lime (slice into segments)
1 Orange (slice into segments)
1 Lemons (slice into segments)
1/2 teaspoon Dill (finely chopped)
Olive Oil

Pomegranate Dressing
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Pomegranate Seeds 
1 Tablespoon Lemon Juice (freshly squeezed)
1 teaspoon Tobiko Caviar 
1 teaspoon Chives (finely chopped)

Preparation

Shrimp and Scampi
In a hot frying pan, sauté the scampi and prawns with olive oil caramelizing them well on all sides, add a knob of butter and baste the seafood well. Season to taste. 

Wild Leaves
In a large salad bowl, dress the wild leaves with olive oil and salt then set aside.

Citrus
In a sauté pan add all of the citrus fruit then add the olive oil and chopped dill. Warm over low heat. Set aside.

Pomegranate Dressing
In a small mixing bowl combine the olive oil, vinegar, and lemon into an emulsion set aside. 
Add the caviar, pomegranate, and chives just before serving.

Assembly

Arrange the shrimp and scampi and citrus segments on the plate, as shown in the image.    
Spoon the citrus on the flesh of the shrimp and scampi.
Arrange the wild salad leaves and drizzle the pomegranate dressing.
Garnish the scampi with a half a teaspoon of Tobiko caviar. 

Serve immediately. 

Wine Match

Oakridge Pinot Grigio, Yarra Valley, VICTORIA.