Some say that bread is life, and we'd have to agree. As such, we're always looking for new ways to reinvigorate our favourite carb, and this lavish scampi brioche recipe is the ultimate indulgence. Courtesy of Shell House and head chef Brad Guest, this dish was a feature point of the autumn menu.

 

Ingredients

1 x Brioche loaf

4 x Scampi

1 x Japanese pumpkin

10g vanilla extract

1 tin Scampi caviar

100g Pumpkin seeds

100g table salt

50g softened butter

50g ghee

 

Method

Brioche

1. Cut the brioche into 5 x 1 x 1 cm cubes.
2. Pan fry in ghee until golden brown on all sides.
3. Reserve.

 

Pumpkin Puree

1. Japanese pumpkin is cut into 2cm cubes and cooked in a pan with a small amount of water to soften the pumpkin.
2. Slowly cook the pumpkin, stirring occasionally to ensure the pumpkin doesn’t catch and burn.
3. Once all the moisture is cooked out, add the vanilla extract and then add to a blender with softened butter to create firm puree.
4. Taste and season with salt.
5. Reserve in a piping bag.

 

Scampi

1. Peel keeping scampi keeping the body intact, remove tract and reserve.

 

Pumpkin seed salt.

1. Pre heat the oven to 150 degrees and toast the pumpkin seeds for approximately ten minutes. Cool the seeds down and grind them in a pestle and mortar with an equal weight of table salt.
2. Reserve.

 

Assembly

1. Pre heat a nonstick pan on a medium heat.
2. Lightly season the scampi and place in the pan. Hold the scampi down with a spatula to ensure the entire body has contact with the pan.
3. The scampi will get a nice golden caramel colour after 30 seconds. Remove from the pan. The belly side of the scampi should still be raw.
4. Place the toasted brioche on a plate.
5. Pipe a small amount of pumpkin puree on the top of the brioche.
6. Place the scampi on top of the pumpkin puree.
7. Sprinkle the pumpkin seed salt across the scampi.
8. Finally spoon some scampi caviar on top of the scampi.