Ingredients for 4 people:
8-12 scallops Saint Jacques
1 zucchini
Lemon peel
1 clove of garlic
Corn flour
Two tablespoons of cognac
salt
chilli
Two tablespoons of white sugar
parsley
Remove the scallops from their shells and wash them carefully. Fry a clove of garlic cut into small pieces in a pan, add the scallops and the brandy and cook for two minutes. Add the cornmeal, salt and pepper and parsley and continue cooking over a bright fire for 2 minutes, until the flour becomes crispy. Cut the zucchini into thin slices: put one slice in the shell, the scallops cooked and cover with another slice of zucchini. Cook in grill oven for a few minutes. Cut the lemon peel into strips (only the yellow part and not the white because is bitter!) Cook it in boiling water for two minutes. Drain. In a saucepan put the sugar with abundant chilli, and put the fillets of lemon peel and caramelize. When the scallops are cooked, garnish with caramelized lemon.