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