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SCAMPI AND GREEN PEPPERCORN

Cut the raw scampi in half, using scissors to open up the front, and a sharp knife to cut the meat. Wash and dry the parsley, thinly chop with the shallots. Cream the butter with the crushed green peppercorns, the parsley and the shallots. Stuff the scampi with the butter. Lay in an ovenproof dish and cook under the grill for 5 to 8 minutes. Serve with the following sauce: blend the egg yolk with the mustard and the lemon juice in a saucepan, season with pepper. Place the pan on the top of a simmering double boiler. Whisk thoroughly while adding the butter, cut into small chunks. Be careful that the sauce doesnÕt boil, take the pan off the double boiler occasionally.
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24 large scampi or Dublin bay prawns 
3/4 cup salted butter
1 bunch parsley
4 shallots
6 to 8 green peppercorns

For the sauce:
1 egg yolk
1 tbsp strong mustard
1/2 lemon
3/4 cup salted butter
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40
mn
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8
mn
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Restaurant
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Sauces
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Jacqueline LIBOIS
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Pouilly-Fumˇ
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