Instructions: In a 12- to 14-inch saute pan, heat 4 tablespoons oil until smoking. Add ginger and scampi and toss to coat. Cook 6 to 7 minutes, until golden-brown yet still very tender and add the white wine.

Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio. Season with salt and pepper and toss to mix well. Arrange on four plates. Place 3 warm scampi on each plate and sprinkle with shaved bottarga. Sprinkle with lemon zest and serve.

This recipe yields 4 servings.

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