Scallops with Ham on Zucchini Carpaccio

On dine chez Nanou
Scallops with Ham on Zucchini Carpaccio


Scallops are a perfect buttery and palate pleasing seafood. When cooked to perfection, they can melt in your mouth and leave your taste buds in dreamy deliciousness. This recipe for Scallops and Fried Raw Ham Fried on a Crunchy Courgette Carpaccio is so dreamy and decadent, your loved ones will praise your culinary skills. Be sure to pick up these ingredients the next time you are hosting an intimate family dinner, so you can wow your family.


8 scallops (fresh)
1 zucchini
1/2 lemon
20 grams pinenuts
parmesan cheese
2 sun-dried tomatoes
1 slice Italian ham
basil (Chopped)
olive oil


1Wash the zucchini and with a large peeler make thin slices lengthwise.
2Squeeze the half lemon and pour it on the zucchini with 1 tbsp of oil and a little bit of coarse salt, set aside.
3In a frying pan, brown the pine nuts and set aside. Cut the ham into small strips.
4Heat a tablespoon of olive oil. In another pan, cook the scallops over high heat, sprinkle with salt and pepper. When almost cooked, add the ham to the skillet. Stir gently, as the ham colors very quickly.
5In a plate, place the zucchini in a nest shape. On the nest, place a few sliced dried tomatoes, pine nuts, and some basil.
6Top with the scallops and the ham.
7Before serving add pepper and parmesan shavings and enjoy.
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