Scallop bouchons in green shells

Ingredients (serves 4)

• 3 courgettes of the same size
• 12 scallops (without roe)
• Olive oil
• Espelette pepper powder
• Fleur de sel

Griddle preparation

1. Prepare the courgette shells
Trim the ends of the courgettes, then cut them into 4 cm pieces.
Using a melon baller or a small knife, remove the flesh to create tubes.

2. Fill
Insert a scallop into each courgette tube. Season lightly; both sides of the scallop should remain visible.

3. Cooking
Lightly oil the hot griddle. Place the rolls on and roast for 5 minutes on each side.
At the end of cooking, sprinkle with Espelette pepper.

4. Finishing touch
When serving, sprinkle a few flakes of fleur de sel over each scallop.

Serving

Enjoy immediately, as bites or a light dish.
Tip: the quantities given are suitable for a main meal; for a canapé or a starter, halve the quantities.

Inspired by an idea from Catalan chef Patricio Rolletto