Ingredients

Serves 4-6

2 eggs
½ cup freshly grated Parmigiano Reggiano cheese
1 tablespoon freshly chopped flat leaf parsley
400ml olive oil
2 medium zucchini cut into 3mm slices
Flour for dusting
1 tablespoon freshly chopped mint
1 clove garlic, chopped
Sea salt
Freshly ground black pepper
300g buffalo-milk mozzarella, finely sliced
8 Canadian scallops

Method

Break the eggs into a bowl, then add the Parmigiano-Reggiano and parsley and beat well.

Heat three quarters of the oil in a large frying pan until hot.

Dust the zucchini slices in flour, shake off excess and dip into the egg mixture. Fry the zucchini in batches over a high heat for about a minute on each side until golden brown. Drain on kitchen paper. Transfer the zucchini into a shallow dish and scatter over the mint and garlic. Drizzle with the remaining oil and season with salt and pepper. Let stand for ten minutes.

Put a layer of zucchini into a serving dish, then cover with a layer of mozzarella slices. Repeat with the remaining zucchini and cheese, finishing with a layer of zucchini.
Refrigerate for several hours before serving.

To serve, sear off the scallops in a hot pan.
Arrange a portion of the zucchini on a plate with two of the seared scallops