Sesame-Crusted Scallops on Courgette Ribbons

Seared sesame-coated scallops served over fresh courgette ribbons with a bright lemon and sesame oil drizzle.

Healthy Quick Seafood Appetiser Scallops Low Carb

Estimated Nutrition

Calories

532.4

kcal / serving

532.4 kcal total

Carbs

10.5g

per serving

10.5 g total

Fat

46.2g

per serving

46.2 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

Sesame Seeds

OilsFats

Olive Oil

Sesame Oil

for drizzling

Seafood

piece

Scallops

Vegetables

piece

Courgette

peeled into ribbons

Method

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.