Back
Surf and Turf – Wagyu with Prosciutto Wrapped Scampi and Chilli Fig Jam
Recipe by Jules Allen
- Steps
- Ingredients
Steps
- Remove steak from the fridge and set aside to bring up to room temperature.
- To make the jam, heat oil in a saucepan over medium heat. Add garlic and gently cook for about 30 seconds, then add tomatoes and figs. Cook for 5 minutes or until softened. Add sugar, vinegar, thyme and chilli, and season to taste with salt and pepper. Cook for about 45 minutes or until a jam-like consistency, stirring regularly.
- Remove from heat and set aside to cool, then stir through basil.
- Place butter in a small bowl with the garlic and a pinch of salt. Using the back of a fork, mash the mixture to combine.
- Smear a small amount of garlic butter on both sides of each scampi tail, then wrap up tightly with a slice of prosciutto. Set aside.
- Heat a non-stick frying pan over high heat. Season steak with salt, then place in pan, fat-side down, holding the steak upright with tongs. Cook for 1-2 minutes on each side or until completely caramelised. Transfer steak to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
- Meanwhile, return pan over medium heat. Cook wrapped scampi for about 30 seconds each side or until just cooked through.
- To serve, slice wagyu into 1cm-thick pieces, then arrange 3 pieces on each plate. Place scampi between wagyu slices and spoon jam onto plate. Garnish with rosemary flowers if desired.
Notes
*Store remaining chilli fig jam in a sterlised jar in the refrigerator
