Scampi includes various culinary preparations of certain crustaceans, commonly Nephrops norvegicus (the Norway lobster, also known as "Langoustine" or "Dublin Bay Prawns" and sometimes itself called "scampi"), or a similar lobster such as Metanephrops, as well as shrimp or prawns. Scampi preparation styles vary regionally. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. Monkfish tail was sometimes illegally used and sold as scampi in the United Kingdom in the past contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.

The Standard CMMI Appraisal Method for Process Improvement (SCAMPI) is the official Software Engineering Institute (SEI) method to provide benchmark-quality ratings relative to Capability Maturity Model Integration (CMMI) models. SCAMPI appraisals are used to identify strengths and weaknesses of current processes, reveal development/acquisition risks, and determine capability and maturity level ratings. They are mostly used either as part of a process improvement program or for rating prospective suppliers. The method defines the appraisal process as consisting of preparation; on-site activities; preliminary observations, findings, and ratings; final reporting; and follow-on activities.