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Scallops with crab-stuffed courgette flowers and prawn sauce

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Sweet scallops are served with stuffed courgette flowers and prawn sauce for an impressive summer meal.

Ingredients

For the tomato fondue

For the prawn sauce

For the crab-stuffed courgette flower

  • 50g/1¾oz white crab meat
  • pinch basil leaves, finely chopped
  • pinch lemon verbena leaves, finely chopped
  • 1 bunch wild bronze fennel, finely chopped
  • 30g/1oz tomato fondue, from above
  • 1 lemon, zest and juice
  • Espelette pepper
  • 2 courgette flowers
  • salt and freshly ground black pepper

For the scallops

To serve