Scampi Diabolique

Heat a splash of olive oil in a hot pan and quickly sear the scampi. Season with salt and pepper.

Once the scampi are cooked, deglaze with the Diabolique sauce. Mix well and add half of the diced tomatoes.

Dip the Sticky Rice into lightly salted, boiling water for 30 seconds, then drain.

Arrange the rice on a preheated plate.

Distribute the scampi and sauce on top and finish with the remaining diced tomatoes, chopped chives, and chimichurri herbs.