No. 1 Pre-Starter - Scallops with Zucinni Crust

Birds eye of the kitchen

 

 

Scallops are from north of Rome

 

In a bowl with 2 parts homemade breadcrumbs

1 part Parmesan Cheese and 2 tablespoons unsalted butter

1 small zucchini grated and lemon zest

a pinch of salt and home made mint oil

 

 

Make a paste and put on top of the scallops

 

Cook for 20min at 180 deg.

 

Hint to make Mint Oil

Oil and mint leaves on the stove top cook at 50deg, blitz

To make these even more crispy after we put the paste on we sprinkled them with more bread crumbs.