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Brown butter scampi with green beans and pine nuts
Ingredients
- 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
Directions
- 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.
