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Scallops on a bed of vegetables

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Rate this recipe 4.2/5 (17 Votes)

Ingredients

  • Scallops (between 3 and 5 depending on size)
  • 1 organic lemon
  • 1 zucchini
  • 3 carrots
  • 1 shallot

Details

Servings 2
Level of difficulty Easy
Preparation time 20mins
Cost Average budget

Preparation

Step 1

First, cut the zucchini and julienne the carrots.

Step 2

Take the lemon zest and blanch 2 minutes in water. Take the lemon juice and reserve.

Step 3

Cook the zucchini for 3 minutes in boiling water.

Step 4

Chop the shallots finely, fry, then add to the carrots, cover and cook 8-10 minutes.

Step 5

reserve the scallop shells and take the scallops (coated with flour) and brown them a few minutes in the pan (about 6).

Step 6

Mix all the vegetables, add the lemon zest and juice and heat over high heat 2-3 minutes.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Scallops on a bed of vegetables Peruvian Ceviche