Scallops on a bed of vegetables
By Fremione, blog Arrêt gourmand
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.
You'll also love
-
Chicken Fricassee
4.6/5
(19 Votes)
-
Boiled Dinner
4.3/5
(6 Votes)
-
Zucchini Bread
4.3/5
(6 Votes)
-
Vegetable stuffed Zucchini
4.6/5
(35 Votes)
-
Clam chowder
3.7/5
(41 Votes)
-
Salmon Cucumber Maki (Kappa)
4.5/5
(12 Votes)
-
Scallop Carpaccio
4/5
(56 Votes)
Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
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
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Review this recipe