Scampi au gratin with parmesan crust

Name: Scampi au gratin with parmesan crust
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g ready-to-cook (cleaned and cooked) scampi; 2 TABLESPOONS Lemon juice; 150 g cherry tomatoes; 1 collar Spring onions; 1 Lime; 2 Garlic cloves; 75 g black olives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 75 g grated parmesan cheese; 7-10 Tbsp Basil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g ready-to-cook (cleaned and cooked) scampi
2 TABLESPOONS Lemon juice
150 g cherry tomatoes
1 collar Spring onions
1 Lime
2 Garlic cloves
75 g black olives
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
75 g grated parmesan cheese
7-10 Tbsp Basil

Directions

1
Wash the scampi briefly, dab dry and sprinkle with lemon juice. Clean and wash the tomatoes and spring onions. Halve the tomatoes and cut the spring onions into rings. Wash lime thoroughly and cut into thin slices. Peel garlic and cut into slices. Mix scampi, tomato halves, spring onions, olives, slices of lime and garlic.
2
Season everything with salt and pepper and fill into two ovenproof dishes. Drizzle with olive oil and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Serve the scampi au gratin garnished with basil leaves. Delicious with baguette