Grilled scallops on courgette cream and carasau bread
Ingredients
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3 scallops
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110g creamed courgette
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Carasau bread
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beetroot sprouts
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salt
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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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