Seared scallops with shaved zucchini flowers

AT A GLANCE

  • Serves 2 people

  • 40 ml olive oil
  • 1 golden shallot, thinly sliced
  • 3 zucchini flowers, trimmed and thinly sliced lengthways
  • 6 scallops, trimmed
  • 60 ml (¼ cup) Champagne
  • Rind of ¼ of lemon, removed with a zester
  • To serve: micro-herbs
01   Heat half of the oil in a frying pan over medium-high heat, add shallot and sauté for 2-3 minutes or until soft, add zucchini flowers and sauté for another 2-3 minutes or until just tender, season to taste with sea salt and freshly ground black pepper and divide among 2 small plates.
02   Add remaining oil to same pan, place over high heat until very hot, sear scallops for 1 minute on each side but do not cook through. Remove from heat, arrange scallops over zucchini flowers. Add Champagne and rind to pan, return to heat to deglaze, then spoon sauce over scallops. Season to taste, scatter with micro-herbs and serve.

Recipe:

EMMA KNOWLES

Photography:

KIRSTEN STRECKER

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

Drinking Suggestion:

CRISP BLANC DE BLANCS CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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