Clean the vegetables: peel the carrot and asparagus, and break the broccoli into small florets. Chop all vegetables into bite-sized pieces, except the tomatoes and spring onions. Cook each vegetable separately in salted boiling water until just tender but still crisp.
Wash the tomatoes, blanch briefly in boiling salted water, peel, seed, and dice the flesh into small cubes.
Finely chop the spring onions.
Whisk together the sherry vinegar, grapeseed oil, salt, pepper, and a pinch of sugar for the dressing. Toss the cooked vegetables in the dressing.
Salt the scampi and drizzle with lemon juice. Heat a little oil in a pan until very hot. Add the scampi and sear for about 2 minutes. Remove from heat, drain on a cloth—they should remain slightly pink inside for tenderness.
Arrange the dressed vegetables on plates and top with the warm scampi for an elegant presentation.
Source: The New Kitchen for All Seasons, Chanteclerc.
