Scampi alla Busara

Total Time:
25 min
20 min
Inactive Prep:
5 min
4 servings


  • 10 large (5/6) scampi (or lobsterettes), split lengthwise, claws cracked
  • 1/4 cup extra-virgin olive oil, plus 1/4 cup
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup toasted bread crumbs
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 2 tablespoons chives
  • Salt and pepper
    • Directions

      Preheat the broiler.

      Place the scampi in an oven-proof saute pan, drizzle them with 1/4 cup olive oil, distribute the garlic slices evenly over and around them, and place under the broiler until cooked through, about 5 minutes. Remove from the broiler, add the white wine, and top with the bread crumbs. Return to the broiler and cook until the bread crumbs are darkening, about 4 minutes, then remove the scampi to a plate. Add the herbs and remaining olive oil to the pan and swirl over high heat for 1 minute. Pour the sauce over the scampi and serve immediately.