A sumptuous dish of pan seared scallops atop a bed of courgette ‘spaghetti’, with a simple white wine reduction and finished with Squid Ink Sea Salt. Pescatarian. Serves two.
Dash of Olive Oil
2 spiralised courgettes
Knob of butter and a bit extra
Splash of white wine
- Heat some olive oil in a pan, add the sprialised courgettes and stir for a few minutes until softened. Remove courgetti from the pan and put aside.
- In the same pan, sea the scallops for about 2.5 minutes on each side until lightly browned and opaque in the middle, and place artfully atop your courgetti.
- Heat a knob of butter and fry some minced garlic until fragrant. Stir in a splash of white wine and simmer until about half reduced. Add some more butter and a generous squeeze of lemon juice. Pour over your courgetti and scallops.
- Garnish with fresh parsley and season with Squid Ink Sea Salt.