logo fine Fine Tastes of Modena per stampa Fine Tastes of Modena

Grilled Scampi al "Sapore di Modena" or with Paolo Rustichelli's "Extra Vecchio" ABTM

Second Course

1kg (35oz) of prawns or scampi
6 Tbsp extra virgin olive oil
3 Tbsp of "Sapore di Modena" or 3 tsp of Paolo Rustichelli's "Extra Vecchio ABTM"
salt and pepper (to taste)


Heat a lightly oiled non-stick pan over high heat. Wash and dry the prawns and place on the pan letting grill for 10 minutes without turning, but moving the pan on the burner every now and then. Salt and pepper thoroughly. Turn the pawns and grill for another 10 minutes. Spray with a little olive oil and salt and pepper thoroughly. Take the pan off the heat and pour a teaspoon of "Sapore di Modena" or a few drops of Paolo Rustichelli's "Extra Vecchio Traditional Balsamic Vinegar of Modena" and allow to evaporate. In a cup mix the remaining olive oil and "Sapore di Modena" or Paolo Rustichelli's "Extra Vecchio ABTM" with a fork until a creamy sauce forms. Arrange the prawns on a warm serving plate and add the sauce. Allow set for 2 minutes and serve.