Scallops with Zucchini

Ingredients

• 16 ready-to-cook scallops (with coral)
• 8 small new potatoes
• 12 baby zucchinis
• 2 tbsp olive oil
• 100 ml dry white wine
• 150 ml fish stock
• 2 Garlic cloves
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• mint (for garnish)

Instructions

1. 1.

   Wash and pat the scallops dry. Wash the potatoes and cook them in salted water for about 15 minutes until tender. Wash and trim the zucchinis. Add them to the potatoes during the last 5 minutes of cooking, then drain everything and halve the potatoes.

2. 2.

   Sear the scallops briefly in hot oil in a non‑stick pan, then remove them. Deglaze the pan with white wine and stock, reducing by about half. Peel and finely chop the garlic. Return the garlic, vegetables, and scallops to the pan, sprinkle parsley over the top, and sauté everything for about 2 minutes until heated through. Season with salt and pepper, sprinkle grated Parmesan, and serve garnished with mint.