Preheat oven to 180C.
Place scampi shells on a baking tray and place in the oven to roast until golden, about 20 minutes. Remove from oven and set aside.
Finely slice ¼ cabbage and set aside. Juice remaining cabbage and set aside.
Place 1 tablespoon oil in a frypan and set over medium heat. Add garlic and anchovies and fry, stirring frequently, for 2-3 minutes. Add roasted scampi shells and cook for a further minute. Add 2 tablespoons sherry to deglaze pan. Add cabbage juice and allow to simmer until reduced by half. Remove from heat, strain, add fennel seeds, season and set aside, keeping warm.
Meanwhile, place vinegar, sugar and 60 ml water in a saucepan and set over high heat until boiling. Place finely sliced cabbage in a bowl, pour over boiling liquid and set aside.
Place 500 ml water in a saucepan, set over high heat and bring to a boil. Add barley and allow to simmer until tender, about 15 minutes. Remove from heat, strain well and divide in to 2.
Place oil in a saucepan and set over high heat until oil reaches 180C. Add half cooked barley and fry until golden. Remove from oil and set aside on paper towel.
Place butter in a frypan and set over low heat. Add scampi and fry, basting with butter, until cooked through, about 1 minute.
To serve, sprinkle cooked barley and fried barley on each serving plate. Top with scampi and pickled cabbage. Drizzle with sauce and garnish with chervil and roe.

MasterChef

Scampi with Textures of Barley