Zucchini Lasagna with Scallops and Shrimp

Ingredients

• 4 lasagna sheets
• 1 Carrot
• 1 Zucchini
• 2 tbsp olive oil
• 200 g jumbo shrimp
• 100 g scallops
• Salt
• ground pepper
• 3 shallots
• 1 tsp freshly grated ginger
• 150 ml dry white wine
• 2 tbsp ice‑cold butter
• 1 tsp lemon juice

Instructions

1. 1.

   Cook the lasagna sheets in plenty of boiling salted water until al dente, drain, rinse with cold water and let drain. Lay them side by side on a kitchen towel and cut each sheet crosswise into halves.

2. 2.

   Slice the scallops into thin rounds. Peel and finely dice the carrot. Wash, trim and slice the zucchini. Sauté the vegetables in hot oil until just tender, add the shrimp and scallops and cook for about 1 minute. Season with salt and pepper, then remove from heat.

3. 3.

   For the sauce, peel and finely chop the shallots. Cook them with ginger in white wine until about 2 tbsp of liquid remains. Whisk in the ice‑cold butter and season with salt, pepper and lemon juice.

4. 4.

   Layer each plate with four halves of lasagna sheets, shrimp, scallops, vegetables and shallot sauce on preheated plates and serve immediately.