ingredients

4 large scallop shells
100 g small peeled pink shrimps
4 zucchini
1 carrot
10 sprigs of chervil
Boursin Cuisine Shallots & Chives
1 tbsp. to c. pink berries

Equipment

1 mandolin or 1 slicer
1 saucepan
1 board
1 steamer

Steps

Saint-Jacques in green dress

In advance: cut the ends of the zucchini and carrot , slice them in long and thin strips. Immerse them for 3 minutes in the pot of boiling salted water; drain without damaging them.

Assemble: on the board, cross the strips of zucchini by superimposing them in the middle, so as to form 4 disks. Place in the center of the carrot, 1 scallop, shrimp , 1 tsp. to c. Boursin, chervil, pink berries, salt, pepper. Close by lifting the strips.

Cook: place in the steamer basket. -Put on boiling water, cook approx. 10 minutes. Taste hot.

tips

Boursin Cuisine . With 19% fat (cream), without gluten, it brings its creamy texture without weighing down a diet (195 kcal / 100 g) nor causing bloating. Linked by carrageenans (seaweed extracts) and carob flour, it heats without melt or decompose.

Safer. Add zucchini strips on the closed packages to close tightly by lining them underneath. You can also fix them with wooden spikes. Provide a thin and wide spatula to lift to serve.

Adeline's ideas .
Salt the water well zucchini: you will not salt then and must reduce their aqueous taste.
I make it a main course serving with a nice slice of grilled whole bread spread on the same Boursin.
Variation : replace the Shallots & Chives version with Boursin Cuisine Mushrooms.