St Jacques shell caps in green shell

Based on an idea by the Catalan chef Patricio Rolletto

Ingredients for 4 people:

- 3 nice identical courgettes

- 12 scallops without corals

- olive oil

- Espelette pepper powder

- salt flower

Progression of the recipe:

1) Cut the 2 sides of the courgettes and then cut in each 4 sections of 4cms thick. With a baking spoon or a small sharp knife remove the flesh so that you can make it like tubes.

2) In each of its tubes install a scallop shell and season. Both sides must be visible.

3) Place the scallops shells with a little olive oil on the hot griddle and roast them for 5 minutes on each side, powder them with Espelette pepper and when serving on each scallop, put a few grains of fleur de sel and crunch!

*The proportions given are for a real meal if you only make this recipe as an appetizer or as an appetizer, cut the proportions in half