Scallops with Zucchini Ribbons in Fumet Sauce:

I love pasta – Equal parts slippery and satisfying with infinite possibilities. For some, pasta can be evil with the threat of carbs and calories unless you’re running 5 miles every day. The reality is there are more calories and carbohydrates in the same serving size of dried apricots than pasta (yes, this is true).

However, as a variant we used the delicate nature of thin zucchini sliced with a mandolin to create ribbons that offered similar comfort to this simple dish. Tossed with a bit of Parmesan and a pan sauce with fresh lobster base, the zucchini served as a bed to prop the seared scallops. The sauce also contributed to the entire basket of bread being devoured by all at the table to mop up every last drop (always a good sign that something went right with a sauce).

SECRET INGREDIENT: Fresh lobster base for sauce and truffle salt on scallops

Scallops with Zucchini Ribbons in Fumet Sauce

• Scallops
• Truffle salt & fresh pepper
• Coriander
• Olive oil
• Shallot
• Garlic
• Butter
• White wine
• Fresh lobster base
• Vegetable stock
• Zucchinis
• Parsley
• Cherry tomatoes
• Parmesan
• Pea shoots for garnish