Scampi With Horseradish Sauce

Preparation:

Preparation: In addition to the preparation and cooking time, you have to count half an hour for the rest of the batter. The scampi tails must be shelled. Prepare the mayonnaise: mix the egg yolk with the mustard. Incorporate the oil drop by drop, then in a continuous stream. When the mayonnaise is thick, add the lemon juice, whiskey and cognac. Leave in the refrigerator. Bring the court-bouillon to the boil, add the scampi. Leave to simmer for twelve to fifteen minutes depending on the size of the scampi. Drain and leave to cool. Incorporate the mayonnaise into the horseradish sauce. Arrange the lettuce leaves on a large plate, pour the scampi in the centre, drizzle with a drizzle of oil and serve with the sauce on the side. Recommended wine: Cortese di Gavi.