Pain de courgettes aux pétoncles

Pain de courgettes aux pétoncles
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Preparation time : 10 min
Difficulty :
Cooking time : 35 min
Scallop Zucchini Bread Recipe

Ingredients

  • 1 pack of Jean Martin zucchini bread
  • 6 eggs
  • 3 tablespoons of thick crème fraîche
  • 12 scallops or scallops
  • salt
  • butter
  • curry

Recipe

Beat the eggs and heavy cream. Mix with the zucchini.

Pour the mixture into a buttered cake mold and place in a hot oven (210°) for approximately 30 to 35 minutes.

On a buttered baking sheet or in a pan, cook the scallops for a few minutes, turning them. When they are golden, sprinkle them with curry and present the unmolded bread with the scallops and the tomato basil sauce.

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