Roasted Scamp Seasoned with Tea and Scampi Oil

The key to the dish is to just cook the scampi � once overcooked, the flesh will turn mushy

Ingredients:
10 medium-sized scampi, halved lengthwise
salt and white pepper
1 tsp ceylon tea
1 tbsp scamp oil
1/2 tsp Banyuls vinegar or sherry vinegar ogonori or wakame
Garnish: deep-fried julienned leek
shredded nori
Preheat the oven to degrees 500F
Procedure:
Season the scampi with salt and white pepper to taste. Grind the tea to a powder and sprinkle on top of the scampi. Place the scampi halves on a baking tray and put in the oven for three minutes. As soon as the scampi feel hot to the touch, they are ready. They should be just cooked, and still look slightly translucent. Combine the scampi oil and vinegar.