Ingredients

• 160 g baby zucchini
• 150 g almond milk
• 40 g almonds with skin
• 16 shelled scallops
• 2 sachets of saffron
• 1 shallot
• butter
• cornstarch
• lime
• dry white wine
• shoots
• salt
• pepper

To prepare the scallops, almonds and lime, mince the shallot and let it wilt half with a knob of butter. Then add the well-washed almonds and scallops; brown them for 3 minutes, seasoning with salt. Turn them over and continue cooking for another 2 minutes.
Take away from the pan the scallops, shallots and almonds; add 1 teaspoon of corn starch, blend with 80 g of wine, then add the saffron and almond milk; bring to a boil, then filter everything, obtaining a sauce. Coarsely chop the almonds.
Peel zucchini and cut them in half lengthwise; brown them with a knob of butter, the rest of the minced shallot and salt for 3 minutes; cut each half courgette into 2 lozenges.
distributed saffron sauce on the plates, lay the scallops and courgettes on top, and complete with chopped almonds, sprouts, grated lime zest and ground pepper.

Other Recipes you can read:

• Almond chicken with courgettes – Italian cuisine reinvented by Gordon ..

  Chicken with almonds and courgettes is a dish that combines flavors, mixing delicacy, crunchiness and softness, as well as a harmonious contrast of sweet and savory. Prepared with... ..

• Almond delight tart – Recipe by – Italian cuisine ..

  First prepare the shortcrust pastry: work cold butter into cubes and sugar until you obtain a creamy consistency, then first incorporate the egg, then the orange peel and finally ..

• an explosion of flavor with pistachio pesto and lime mayonnaise ..

  Sandwiches have now become a constant presence on our tables, even if we call them "Burgers". A masterpiece not to ..