Scallop Croûtons

Ingredients

• 450 g scallops (12 scallops)
• 60 g zucchini (0 zucchini)
• Salt
• 1 untreated lemon
• 40 g Butter
• 1 Garlic clove
• 6 slices wheat toast bread
• 1 Avocado
• 100 ml whipping cream
• 2 egg yolks (weight class 2)
• cress

Instructions

1. 1.

   Slice the scallops into three pieces each. Wash the zucchini and slice thinly. Arrange six scallop slices alternately with zucchini slices in a circle, press slightly together, and place on a baking tray. Season with salt.

2. 2.

   Wash the lemon hot, dry it, grate the zest finely, then squeeze the juice. Drizzle the scallops with about 1 tablespoon of lemon juice. Preheat the oven to 200 °C (gas 3, fan 175 °C).

3. 3.

   Cut the butter into pieces and mix with the pressed garlic. Spread over the scallops. Bake on the second rack from above for 10 minutes (fan: 12 minutes).

4. 4.

   Meanwhile cut circles of about 12 cm diameter from the bread slices and toast in a toaster. Peel and halve the avocado, slice the flesh, season with salt and lemon juice. Arrange on a serving plate.

5. 5.

   Place the scallops on the croûtons and keep warm in the oven for a moment. Boil the resulting liquid with cream. Remove from heat and whisk in the egg yolks. Warm briefly until the sauce thickens slightly. Season with salt and lemon juice.

6. 6.

   Serve immediately, pouring sauce over croûtons, garnishing with freshly cut cress and lemon zest.