Brown butter scampi with green beans and pine nuts
1/3 cup (80 milliliters) butter
450 grams scampi, shells removed
Juice and zest from 1 lemon
225 grams green beans
1/4 cup (60 milliliters) pine nuts
Salt and pepper, to taste
Cook green beans in boiling water for one to two minutes. Once cooked, remove and place in ice water.
Once cool, remove the greens beans from the ice water and pat dry. Set aside.
Melt butter in large frying pan over medium-high heat.
Keep cooking the butter until it turns brown and has caramel aromas.
Pat scampi dry, season with salt and pepper and add to the brown butter.
Cook for two to three minutes.
Flip and cook for another two to three minutes.
Remove scampi from frying pan and set aside.
In the same frying pan, add green beans and pine nuts.
Season with salt and pepper.
Cook for four to five minutes, stirring occasionally, until the green beans are soft and the pine nuts are toasted.
Add lemon juice and zest.
Remove from heat and serve immediately.
Serve scampi over the green beans and pine nuts and drizzle remaining brown butter over top.
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