Summary

Ingredients

• 4 large scallop (s)
• 2 zucchini
• 1 large orange (s), untreated
• 40 g herb butter
• 2 handfuls basil, roughly plucked
• 1 tablespoon curry powder
• Salt and pepper from the mill
• 1 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Cut the zucchini diagonally into approx. 1/2 cm thick slices. Scrape off as many zests as possible from the orange with the zest knife. Mix the curry powder and salt and turn the scallops in it so that they are well seasoned on all sides.
2. Melt half of the herb butter in a frying pan and fry the zucchini slices in it. When the slices are done but not too soft, add the remaining butter and the orange zest (set aside a little of it for the garnish). Season to taste with salt and pepper and cover and leave the pan on the smallest heat.
3. Heat the olive oil in a second pan and fry the scallops on both sides for about 2 minutes.
4. Add the basil to the vegetables, toss everything through again and then arrange the zucchini vegetables on 2 plates and place 2 scallops on each. Scatter the remaining orange zest on top.