Ingredients

For 2 servings.

• Scampi – 12, peeled
• Blueberry – a handful, mashed
• Pesto
• Lemon juice – a couple of drops
• Cauliflower – 1/2
• Pear – 1, peeled and cored
• Oyster mushroom – ca. 100g, cut into strips
• Garlic – thinly sliced

Method

1. Put 6 scampi in the mashed blueberries, the other 6 in pesto with lemon juice. Set them aside to marinate.
2. Put the cauliflower to boil.
3. Start the pan with garlic, then add in mushroom. Stir-fry until mushrooms are ready. Add salt and pepper to taste.
4. Drain the water off the cauliflower, add in the pear. Use a hand mixer to make the purée. Add salt to taste.
5. Sear the marinated scampi separately in 2 pans.

For plating, use the purée as the base level, then the mushrooms, top it off with the shrimps. Use the purée and blueberries for additional decoration.