Recipe

Scampi in Saor

Venetian Delight: Scampi in Sweet and Sour Sauce

4.7 out of 5

Scampi in Saor is a traditional Italian dish hailing from the Venetian region. This delectable seafood recipe combines the delicate flavors of scampi with a sweet and sour sauce, creating a harmonious balance of tastes.

Appetizer› Scampi in saor

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

2 hours 30 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Mediterranean diet

Allergens

Shellfish, Nuts

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

500g (1.1 lb) scampi (langoustines or Dublin Bay prawns) 500g (1.1 lb) scampi (langoustines or Dublin Bay prawns)
2 large onions, thinly sliced 2 large onions, thinly sliced
100ml (1/2 cup) white wine vinegar 100ml (1/2 cup) white wine vinegar
50g (1/4 cup) raisins 50g (1/4 cup) raisins
50g (1/4 cup) pine nuts 50g (1/4 cup) pine nuts
3 tablespoons olive oil 3 tablespoons olive oil
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories: 280 kcal / 1170 KJ
Fat: 15g (Saturated Fat: 2g)
Carbohydrates: 15g (Sugars: 10g)
Protein: 20g
Fiber: 2g
Salt: 0.5g

Preparation

1.
Clean the scampi by removing the shells and deveining them.
2.
Heat olive oil in a large pan over medium heat.
3.
Sauté the scampi for 2-3 minutes on each side until they turn golden. Remove from the pan and set aside.
4.
In the same pan, add the sliced onions and cook until they become soft and translucent.
5.
Add the white wine vinegar and raisins to the pan. Stir well and let it simmer for 5 minutes.
6.
Return the scampi to the pan and mix them with the onion mixture. Cook for an additional 2-3 minutes to allow the flavors to meld.
7.
Remove from heat and let the scampi marinate in the sauce for at least 2 hours, or preferably overnight in the refrigerator.
8.
Before serving, garnish with pine nuts and fresh parsley.

Treat your ingredients with care...

Scampi — Make sure to clean the scampi thoroughly by removing the shells and deveining them before cooking.
Raisins — If you prefer a less sweet flavor, you can reduce the amount of raisins used in the recipe.
Pine nuts — Toast the pine nuts in a dry pan over medium heat for a few minutes until they turn golden brown. This will enhance their flavor and add a delightful crunch to the dish.

Tips & Tricks

For an extra burst of flavor, add a splash of white wine to the sauce while it simmers.
If scampi is not available, you can substitute it with prawns or shrimp.
Serve the Scampi in Saor as an appetizer or as a main course with a side of crusty bread or polenta to soak up the delicious sauce.
The dish tastes even better the next day, as the flavors have had more time to meld together.
If you prefer a smoother sauce, you can blend the onion mixture before marinating the scampi.

Serving advice

Serve the Scampi in Saor at room temperature or slightly chilled to allow the flavors to fully develop. Garnish with fresh parsley and pine nuts for an elegant presentation.

Presentation advice

Arrange the golden scampi on a platter, spooning the saor sauce over them. Sprinkle with pine nuts and garnish with fresh parsley for a visually appealing dish that will impress your guests.