Escargot Scampi Recipe

Inspired by Kinsmith

Time45m

Serves2

meyer lemon, chili flake, garlic crispy asparagus, sweet corn broth

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Ingredients

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Escargot

12 pieces escargot (canned or fresh)

4 cloves Garlic

1 tsp Meyer lemon zest

2 tbs Meyer lemon juice

1 tsp Chili Flakes

4 tbs Butter

Crispy Asparagus

1 bunch asparagus

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Sweet Corn Broth

2 cups sweet corn (fresh or frozen)

4 cups Vegetable broth

1 medium Onion

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Sweet Corn Broth

Cook the Base

In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.

Add Corn and Broth

Add sweet corn and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Blend the Broth

Using an immersion blender, blend the mixture until smooth. Season with salt and pepper to taste. Keep warm.

Prepare the Escargot

Cook the Garlic

In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add Escargot and Season

Add escargot to the skillet, along with Meyer lemon zest, juice, and chili flakes. Cook for 3-4 minutes, stirring gently to coat.

Prepare the Crispy Asparagus

Roast the Asparagus

Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and black pepper, and spread them on a baking sheet. Roast for 15 minutes or until crispy.

Assemble the Dish

Serve

In a bowl, ladle the sweet corn broth, and top with the escargot mixture. Garnish with crispy asparagus and enjoy!