John Dory and scampi alla Carlina

John Dory and scampi alla Carlina

San Pietro e scampi alla carlina

Ingredients: 

Filets of John Dory
scampi tails - 3 portions
flour as required
extra virgin olive oil - 2 tablespoons
fresh tomato sauce - 50 gr.
squeezed lemon - 1/2
chopped parsley - 1 pinch
Worchester sauce - 1 tablespoon
melted butter - 30 gr.
capers from Pantelleria and gherkins - 1 tablespoon
salt and pepper to taste

Preparation: 

Wash the shelled scampi tails and the filets of already prepared filets of John Dory.
Pass them lightly in the flour, and cook them on both sides in a wide frying pan on a medium flame for about 4 or 5 minutes, adding salt and pepper.
When they are ready place them carefully in an oven-proof dish.
Remove the oil from the pan, add the butter and parsley, and cook for about 30 to 40 seconds. At this point, lift the pan from the flame.
Sprinkle the filets of John Dory and the scampi with the capers and washed and dried gherkins, adding a few drops of lemon, Worchester sauce and a little of the tomato sauce.
Pour the melted butter into the pan, sprinkle a little parsley and serve straight away.
This dish is usually accompanied by pilaf rice.