in Recipes

Scallops on zucchini

updated

Spread the love

Ingredients for 2 servings:

  • 1 zucchini
  • 4 scallops
  • 50 g leek, finely chopped
  • olive oil
  • 1 tbsp lime juice
  • some salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Amuse-bouche

Prepare the marinade in a small bowl: Mix 3 tablespoons of oil and 1 tablespoon of freshly squeezed lime juice with pepper and salt. Cut the zucchini horizontally into 2 slices and lightly fry them on both sides in 1 tablespoon of olive oil. Place the slices on serving plates (one slice per plate) and brush each with 1 tablespoon of the marinade. Let cool. Fry the scallops thoroughly in olive oil. Then add the leeks to the pan and fry gently. Allow 2 scallops per plate. Once cooked, arrange the scallops and leeks on top of the cold zucchini and drizzle the remaining marinade over the entire dish using a tablespoon.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Eggplant-Zucchini Saksuka

Eggplant gnocchi pan