BUTTER SAUCE:

1/2 to 1 c. butter
1 tbsp. finely minced fresh garlic
8 oz. clam juice
1/4 c. flour
1 tbsp. minced parsley
1/3 c. white wine
Juice of 1/2 lemon
1 tsp. dry basil
1/4 tsp. nutmeg
Salt and pepper to taste
1/2 c. half and half

SCAMPI:

2 tbsp. butter
1/3 c. olive oil
1 tbsp. minced fresh garlic
Juice of 1 lemon (retain rind)
1 tbsp. fresh chopped parsley or 1 tsp. dry
1/2 tsp. crushed red pepper
1 tbsp. fresh basil or 1 tsp. dry
1/4 c. white wine
Dash of dry vermouth
Salt and pepper to taste
3 lb. deveined and cleaned scampi (Prawns or shrimp of medium to large size may be used)

Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half and half and stir until thickened. Simmer for 1/2 hour to 45 minutes.

Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and saute until firm and slightly pink. Do not overcook. Pour 1 cup scampi butter over scampi. Refrigerate the rest for later use.