6 small scallops – 1 zucchini – a pinch of pastis – 1 garlic clove – dried espelette pepper (or 1 tsp powder) – olive oil – butter – salt, black pepper.
Find out how to do?
one.Utilizing a mandolin, lower the zucchini lengthwise into strips. Hold 6 to eight of the perfect ones, and lower the remaining into not too small items to save lots of the lamb salad. Utilizing toothpicks, make small rolls from the bigger zucchini slices.
2.Finely chop the garlic clove and dried Espelette pepper.
3. Warmth some olive oil in a skillet over medium warmth. Place the rolls within the middle and the remainder of the minced zucchini, with the garlic and Espelette round it. Go away to prepare dinner for a couple of minutes with out browning. Pour a line of pastis over every little thing. Cut back the warmth and steam the pastis till half cooked.
4. In a frying pan, when the oil is sizzling, put the walnuts to fry. Go away to brown, flip them over to paint the opposite aspect, and add a small pat of butter. To begin with, do not prepare dinner them too lengthy and maintain them pearly within the middle.
5.Whereas the scallops are cooking on the opposite aspect, organize the zucchini on soup bowls. Put your small rolls within the middle on this pillow of minced zucchini and solely then take away the toothpicks. Unfold the scallops round. Assemble some or the entire nut, salt and pepper sauce and revel in instantly.
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