John Dory fillets and scampi with butter served with capers and pilaf rice

Wash the shelled scampi tails and the boned John Dory fillets.

Dredge them lightly in the flour, and cook them in a large pan on a moderate heat for 4 to 5 minutes on both sides, adding salt and pepper. When cooked, arrange them in an ovenproof dish.

Remove oil from frying pan, add butter and parsley and cook for about 30/40 seconds. At this point, take the frying pan off the heat.

Sprinkle the John Dory fillets and scampi with the washed and dried capers, add a few drops of lemon juice, Worcestershire sauce and a little tomato sauce. Pour over the melted butter, a little parsley and serve immediately.
 
Rice is usually served as a side-dish.


 

Ingredients for 4 persons
  • 4 John Dory fillets 120g each
  • 12 scampi tails
  • flour
  • 60 to 100 ml extra-virgin olive oil
  • 80 ml fresh tomato sauce
  • squeezed lemon
  • 3 g minced parsley
  • 2 spoonfuls of Worchestershire Sauce
  • 50 g melted butter
  • 2 spoonfuls of Pantelleria caper buds and berries
  • salt and pepper to taste
Locanda Cipriani Go to the restaurant > >
John Dory fillets and scampi with butter served with capers and pilaf rice