SESAME-CRUSTED SCALLOPS ON COURGETTE RIBBONS
Ingredients
- 1 courgette
- 4 scallops
- 2 tbsp sesame seeds
- 1 tbsp olive oil
- 15g/½oz butter
- ½ lemon
- juice only
- 1 tsp sesame oil
Directions
- Use a vegetable peeler to peel six ribbons from the courgette and pile in the centre of a plate.
- Roll the scallops in sesame seeds.
- Heat the oil and butter in a small non-stick frying pan and fry the scallops for 1-2 minutes on each side or until cooked through. Squeeze over the lemon juice.
- Stack on top of the courgette ribbons and pour over the pan juices. Drizzle over sesame oil to serve.
