Title: Warm scampi with bottarga and borlotti salad
 Categories: 
      Yield: 4 Servings
 
      4 tb Virgin olive oil plus 3
           Tablespoons
      1 tb Thinly sliced ginger
     12    Scampi or large prawns,
           Peeled, leaving heads
           Intact
    1/4 c  White wine
      1 c  Borlotti beans, cooked and
           Drained
           Juice and zest of 1 lemon
    1/2 ts Hot chili flakes
    1/2 c  Radicchio, roughly chopped
      1    (8-ounce piece) bottarga
           (preserved tuna roe)
 
  In a 12 to 14-inch saute pan, heat oil until smoking. Add ginger and
  scampi and toss to coat. Cook 6 to 7 minutes, until golden brown yet
  still very tender and add the white wine. Meanwhile, place borlotti
  in a mixing bowl and add lemon juice, remaining oil, chili flakes and
  radicchio. Season with salt and pepper and toss to mix well. Arrange
  on four plates. Place 3 warm scampi on each plate and sprinkle with
  shaved bottarga. Sprinkle wit lemon zest and serve.
  
  Yield: 4 servings