Scallops, with Lemon Extract and Zucchini Ragout

Have you tried this zucchini recipe?

Rinse the scallops and pat well with kitchen paper. Pepper, season with salt and brown in a little olive oil on all sides at high temperature. This should take no longer than two minutes in total (not too long, or the scallops will be tough: they should still remain almost raw inside).

Set scallops aside on a plate and in the same frying pan sauté shallots, deglaze with fish stock and cook with the saffron for about five minutes. Four tablespoons of liquid (if preparing with 250 ml of fish stock) should remain.

Tarragon with the lemon seasoning in the stock form. At high temperature, form the scallops in the stock, bind the stock with butter while stirring throughout and bring to the table on the spot: Arrange zucchini ragout (see below) around the scallops.

Slices of white bread toasted in olive oil are suitable as a side dish.

Zucchini ragout:

Sauté diced zucchini and onion in a tiny bit of olive oil so that they do not take color. Add garlic, deglaze with vegetable soup and whipping cream, stir in cornstarch. Cook for about ten minutes to a creamy ragout. Finally, add tomatoes and parsley, season with salt and pepper.

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