Ingredients

Steps

• Peel six ribbons from the courgette and pile them in the centre of a plate.
• Roll the scallops in the sesame seeds until coated.
• Heat olive oil and 15g of butter in a small non-stick frying pan.
• Fry the scallops for 1 to 2 minutes on each side until cooked through.
• Squeeze the lemon juice over the cooked scallops.
• Stack the scallops on the courgette ribbons and pour over the pan juices.
• Drizzle with sesame oil to serve.