Ingredients

Serves four.

quantity		ingredient		step
3		shallots		1
250 cl		Riesling (or another dry white wine)		1
250 cl		Sour cream		1
1		branch of thyme		1
		salt, pepper		1
20		scallops		2
		flour		2
2		small tomatoes (about 80 g each)		3
20 ml		olive oil		4
400g		courgettes (zucchini)		4
100 g		butter		6
		chopped chervil (or parsley)		6

Preparation

1. Chop the shallots finely and gently fry them in a bit of butter for 5 to 10 minutes or until soft. Add white wine and bring to boil. Add cream, mix well. Add the branch of thyme, salt and pepper. Reduce by half, then cover and keep warm.
2. Dry the scallops with a paper towel, salt and pepper, then coat them with a thin layer of flour.
3. Cut the tomatos into small dices.
4. Cut the courgettes into thin slices (about 6 mm) and fry them in a pan with the olive oil on both sides (3 or 4 minutes) until a bit golden. Spread on individual dinner plates and keep warm.
5. Fry the scallops for 3 minutes on each side (recommended to do this simultaneously with the courgettes in a separate pan, so they are ready together), then arrange them in 4 portions on the courgettes.
6. Bring the sauce to the boil again and add the diced tomatoes. Take out the branch of thyme. Turn heat off and stir in some butter flakes, as well as the chevril (or parsley). Check seasoning.
7. Pour the sauce over the courgettes and scallops. Serve immediately.