Scallops under the Maccadamia Tandoori topping

Ingredients for 2 servings:

• 8 scallops (nutlets)
• 30 g nuts (macadamia nuts)
• 60 g butter
• 1 egg yolk
• 20 g dried tomatoes
• 10 g raisins
• 10 g capers
• 1 tsp Indian spice paste (tandoori paste)
• 1 tbsp lemon juice
• ½ tsp sugar
• salt and pepper
• 2 zucchinis
• 1 tbsp thyme, picked leaves
• olive oil
• 8 cherry tomatoes
• 1 garlic clove(s), crushed
• 1 sprig(s) of thyme

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sautéed zucchini noodles and braised tomatoes

First, prepare the ingredients for the crust. Finely chop the nuts, tomatoes, raisins, and capers with a knife. Cream room-temperature butter until fluffy and add the egg yolk. Fold in the finely chopped ingredients and season to taste with lemon juice, sugar, salt, pepper, and tandoori paste. Transfer this mixture to a mug and let it rest in the refrigerator until ready to use. Wash and dry the zucchini. Use a vegetable peeler to peel off thin slices. Cut these into strips about 5 mm wide, removing any grainy flesh. Wash and dry the tomatoes, then place them in a small pot with about 2 tablespoons of olive oil. Add a crushed garlic clove and a sprig of thyme, cover the pot, and simmer the tomatoes for about 15 minutes over low heat. Preheat oven to 220°C (top and bottom heat). Place the nuts in mussel shells or greased paper muffin cups and cover with the nut paste, not too thinly. Bake for 15 minutes. Meanwhile, heat 1 tablespoon of oil in a pan, briefly toss the thyme leaves, then add the zucchini strips and cook over low heat for about 15 minutes. Turn occasionally and season with salt and pepper. To serve, twist the zucchini noodles into a circle in the center of the plate, then arrange the mussels and tomatoes around the edges. Whisk the tomato broth, season with salt and pepper, and pour it over the tomatoes and mussels.