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Ingredients
Lasagne with Zucchini, Scallops and Shrimp
- For the lasagne
- 4 Lasagne noodle
- 1 carrot
- 1 Zucchini
- 2 Tbsps olive oil
- 200 grams King prawn
- 100 grams Scallop
- salt
- freshly ground peppers
- For the sauce
- 3 shallots
- 1 tsp freshly grated ginger
- 150 milliliters dry white wine
- 2 Tbsps cold butter
- 1 tsp lemon juice
Cook the lasagne noodles in plenty of salted water until al dente, rinse and drain. Place on a kitchen towel and cut each in half crosswise.
Cut the scallops into thin slices. Peel the carrot and slice very finely. Rinse, trim and slice the zucchini. Sauté the vegetables in hot oil until al dente, add the shrimp and scallops and sauté for about 1 minute. Season with salt and pepper, then remove from the heat.
For the sauce, peel the shallots and chop finely. Simmer in white wine with the ginger until about 2 tablespoons of the liquid is left. Stir in the cold butter with a whisk and season with salt, pepper, and lemon juice.
Layer the 4 half sheets of lasagne with shrimp and scallops, vegetables, and shallot sauce on warmed plates and serve immediately.