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🍝 Zucchini Lasagna with Scallops and Shrimp

644 kcal · 30 min · 4 servings

Ingredients

• 4 Lasagna sheets
• 1 Carrot
• 1 Zucchini
• 2 tbsp Olive oil
• 200 g Large shrimp
• 100 g Scallops
• Salt
• Pepper (from the mill)
• 3 Shallots
• 1 tsp freshly grated Ginger
• 150 ml dry white wine
• 2 tbsp ice-cold Butter
• 1 tsp Lemon juice

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the lasagna sheets in it until al dente.
3. 3. Drain the pasta and rinse it with cold water to stop the cooking process.
4. 4. Let the sheets drain on a kitchen towel.
5. 5. Lay the sheets side by side on the towel.
6. 6. Cut each sheet in half crosswise.
7. 7. Slice the scallops into thin slices.
8. 8. Peel the carrot.
9. 9. Dice the carrot very finely.
10. 10. Wash the zucchini.
11. 11. Remove the tough ends of the zucchini.
12. 12. Slice the zucchini into rounds.
13. 13. Heat oil in a pan.
14. 14. Sauté the prepared vegetables in the hot oil until al dente.
15. 15. Add the shrimp and scallops to the pan.
16. 16. Continue to sauté the vegetables and seafood for about 1 minute.
17. 17. Season the mixture with salt and pepper.
18. 18. Remove the pan from the heat.
19. 19. Peel the shallots.
20. 20. Finely chop the shallots.
21. 21. Simmer the shallots together with the ginger in the white wine.
22. 22. Continue cooking until only about 2 tablespoons of liquid remain.
23. 23. Remove the pan from the heat.
24. 24. Whisk the ice-cold butter into the sauce using a whisk.
25. 25. Season the sauce with salt, pepper, and lemon juice.
26. 26. Take 4 half lasagna sheets.
27. 27. Layer the shrimp and scallops onto the sheets.
28. 28. Add the vegetables.
29. 29. Add the shallot sauce.
30. 30. Plate the portions on pre-warmed plates.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 644
• Protein: 35 g · Fett/Fat: 26 g · Carbs: 54 g