Scampi with crispy bacon

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6 medium-sized langoustines

150 gr. white asparagus

230 gr. fresh peas

3 slices of crispy bacon

50 ml. Organic Coconut Vegetable Drink MATT

1 white onion

Edible flowers for decoration

Salt, pepper, EVO oil to taste.


Clean the langoustines, leaving the final tail attached to the head.

Blanch peas with salt, pepper and mint.

Blend and pass through a sieve.

For the Organic Matt Coconut Vegetable Beverage Cream:

Heat Matt’s Organic Coconut Vegetable Drink in a small saucepan over medium heat until reduced by 80 percent.

For the crispy bacon:

Arrange the thin bacon slices in a preheated oven at 200° for 5 minutes

For the asparagus:

Clean a portion of asparagus and cut it into thin slices.

Let them marinate in the refrigerator for a few minutes with oil, salt and pepper.

Once ready, use them to wrap the scampi.

Clean the rest of the asparagus and saute with a drizzle of Evo oil and Matt’s Organic Coconut Vegetable Drink.

Adjust salt and pepper and blend.

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