Sesame-crusted scallops on courgette ribbons

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Use a vegetable peeler to peel six ribbons from the courgette and pile in the centre of a plate.
Roll the scallops in sesame seeds.
Heat the oil and butter in a small non-stick frying pan and fry the scallops for 1-2 minutes on each side or until cooked through. Squeeze over the lemon juice.
Stack on top of the courgette ribbons and pour over the pan juices. Drizzle over sesame oil to serve.

1 courgette

Â½ lemon, juice only

1 tbsp olive oil

1 tsp sesame oil

2 tbsp sesame seeds

15g/Â½oz butter

4 scallops

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