Scallops With Ham On Zucchini Carpaccio – a delicious recipe with fresh, courgette, lemon, nuts, Parmesan, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the zucchini and with a large peeler make thin slices lengthwise.
2
Squeeze the half lemon and pour it on the zucchini with 1 tbsp of oil and a little bit of coarse salt, set aside.
3
In a frying pan, brown the pine nuts and set aside. Cut the ham into small strips.
4
Heat a tablespoon of olive oil. In another pan, cook the scallops over high heat, sprinkle with salt and pepper. When almost cooked, add the ham to the skillet. Stir gently, as the ham colors very quickly.
5
In a plate, place the zucchini in a nest shape. On the nest, place a few sliced dried tomatoes, pine nuts, and some basil.
6
Top with the scallops and the ham.
7
Before serving add pepper and parmesan shavings and enjoy.
85
kcal
Calories
7
g
Fat
5
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 scallops fresh, 1 courgette, 1/2 lemon, 2 3/8 tablespoons pine nuts, and more.
Yes, Scallops With Ham On Zucchini Carpaccio falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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