Fresh Adriatic Scampi In A Pinot Grigio Nage With Plum Tomatoes Grilled Radicchio And Parmesan Crostini
|For pinot grigio nage|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Minced garlic||2 Tablespoon|
|Pinot grigio||3 Cup (48 tbs)|
|Shrimp stock||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Plum tomatoes||3 , cut into halves crosswise|
|Basil oil/Olive oil / pesto||1⁄4 Cup (4 tbs)|
|Radicchio||1 , cut into 6 wedges|
|Butter||2 Tablespoon, softened|
|French baguette slice||6 (3/4 Inch Thick)|
|Grated parmesan cheese||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Scampi||24 , peeled and deveined|
|Plum tomatoes||4 , peeled, seeded and finely diced|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh oregano||1 Teaspoon|
|Chopped fresh rosemary||1 Teaspoon|
|Basil oil||1 Tablespoon|
|Fresh oregano sprig||6 , fried|
For Pinot Grigio Nage, melt butter in medium saucepan; add shallots and garlic.
Cook over medium heat until softened.
Add wine; simmer until wine is reduced by half.
Add shrimp stock; continue cooking until sauce thickens slightly.
Remove from heat; whisk in butter, a little at a time, until emulsion is formed.
Heat oven to 200 degrees F.
Place tomato halves in small baking dish.
Brush with basil oil or pesto.
Place remaining oil in dish.
Bake 25 minutes.
Heat grill pan; add radicchio.
Drizzle with oil; grill 2 minutes on each side.
Season to taste with salt and pepper; keep warm.
Spread butter onto bread for crostini; sprinkle with cheese.
Broil until lightly browned.
Heat oil in large skillet over high heat; add scampi.
Cook until opaque.
Place radicchio on serving plates; place baked tomato half partly standing at base of radicchio.
Place 4 scampi in front of radicchio.
Add chopped tomatoes to sauce; bring to a boil.
Remove from heat; stir in parsley, oregano and rosemary.
Spoon onto plates; drizzle with basil oil.
Garnish with fried oregano sprigs and crostini.