Warm Scampi with Bottarga and Borlotti Salad

• 4 tablespoons virgin olive oil plus 3 tablespoons
• 1 tablespoon thinly sliced ginger
• 12 scampi or large prawns, peeled, leaving heads intact
• 1/4 cup white wine
• 1 cup borlotti beans, cooked and drained
• Juice and zest of 1 lemon
• 1/2 teaspoon hot chili flakes
• 1/2 cup radicchio, roughly chopped
• 1 (8-ounce piece) bottarga (preserved tuna roe)

1. In a 12 to 14-inch saute pan, heat oil until smoking.
2. Add ginger and scampi and toss to coat.
3. Cook 6 to 7 minutes, until golden brown yet still very tender and add the white wine.
4. Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio.
5. Season with salt and pepper and toss to mix well.
6. Arrange on four plates.
7. Place 3 warm scampi on each plate and sprinkle with shaved bottarga.
8. Sprinkle wit lemon zest and serve.

virgin olive oil, ginger, prawns, white wine, borlotti beans, lemon, hot chili flakes, radicchio, bottarga

Taken from www.foodnetwork.com/recipes/mario-batali/warm-scampi-with-bottarga-and-borlotti-salad-recipe.html (may not work)