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 Grilled scallops on courgette cream and carasau bread

Grilled scallops on courgette cream and carasau bread

Grilled scallops

Ingredients

 

  • 3 scallops

  • 110g creamed courgette 

  • Carasau bread

  • beetroot sprouts

  • salt

  • oil

 

 

Method

Sauté 3 grams of chopped onion in a pan with half a potato cut into cubes. Add 2 chopped, dark green courgettes and cook for about 20 minutes. Add 60 ml of fish stock, blend everything and pass through a fine sieve. Heat a stone or non-stick frying pan and scald the scallops for about 1 minute on each side. Put a ladle of the courgette cream in a deep dish and lay the scalded scallops and the Carasau bread on top. Complete the dish with a few grains of Maldon salt, beetroot sprouts and a drizzle of raw oil.

 

The image has the only aim to show the basic ingredient of the recipe.

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