From the Mediterranean, easy and quick, just delicious

Ingredients

• 8 sheets of Lasagne
• 200g ready to cook scallops, thinly sliced
• 8 pieces of large prawns, cleaned, de-shelled.
• 2 small carrots, cubed
• 1 small zucchini, peeled and chopped into thin slices
• 3 tbsp. of good olive oil
• Salt, pepper

For the ginger-butter sauce:

• 2 tsp. of freshly ground ginger
• 4 shallots, cubed
• 300ml dry white wine
• 3 tbsp. lemon juice
• 50g cold butter
• Salt, pepper and some cayenne

Preparation

1. Place the lasagne sheets in boiling salt water until ‘al dente’, then remove and rinse in cold water and pat dry with paper towel. Cut into half.
2.  Cut the scallops in thin slices, chop the carrots into small cubes. Peel the zucchini, cut into half and remove the seeds with a teaspoon. Cut into slices.

The ginger-butter sauce:

1. Fry the chopped shallots until soft, add the white wine and ground ginger and reduce.
2. Add salt, pepper and lemon juice to taste, remove from the heat and add the cold butter 1 piece at a time, mixing the butter in with an egg-beater.
3. Fry the vegetables in olive oil until soft, add the prawns and scallops and fry thoroughly for 1 minute.
4. Add the salt, pepper and cayenne to taste and remove from the heat.
5. Add the zucchini slices until they have taken on some color on each side.

Serving suggestion

• Pre-heat the plates.
• Place the halved lasagna sheets on a plate and alternate the layers with the zucchini, prawns and muscles.
• Drizzle the ginger-butter sauce over and around your ‘decorative’ dish and serve.