Cucumber refreshes the palate between bites of succulent scampi, prawns and ricotta cheese.
- Reserve 1 halved cucumber, scatter cut sides of remainder with 1 teaspoon sea salt and place, cut-side down, over a tray covered with 3 layers of paper towel. Stand for 20 minutes.
- Meanwhile, in a small saucepan, heat 2 tablespoons olive oil and cook eschalot for 3 minutes, add butter beans and cook for 2 minutes. Cool.
- Do not rinse cucumbers. Coarsely chop cucumbers, then process in a food processor with bean mixture and buttermilk until very smooth. Adjust seasoning, if needed, with a little more sea salt, then transfer to a jug and refrigerate until chilled.
- To serve, cut reserved cucumber half into long, thin strips and toss with lemon juice. Heat remaining olive oil in a frying pan over medium–high heat, add scampi and cook for 1 minute or until just opaque.
- Place 1 tablespoon ricotta in the base of each soup bowl, top with 3 scampi and 2 prawn halves and ladle soup around the ricotta. Top with cucumber strips, drizzle with lemon oil and grind over a little fresh black pepper.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set