A recipe that is delicious and simple to make.
| 1 | bunch | of fresh tarragon |
| Sea salt and fresh ground black pepper to taste | ||
| 3 | medium zucchini | |
| 2 | tbsp | fresh lime juice |
| 5 | tbsp | extra virgin olive oil |
| 1 1⁄2 | tbsp | butter |
| 1 1⁄4 | lb | large dry sea scallops (cut in half horizontally) |
| 1 | 6oz cup Stonyfield Organic Fat Free Plain Yogurt |
Using a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear 1/2 of the scallops for 3 minutes or until golden brown. Flip and sear for 20 seconds and transfer to a plate. Repeat the same for the second batch.
Top zucchini Carpaccio with 3 scallops and drizzle 1 tablespoon of prepared dressing over the scallops and Carpaccio. Garnish with fresh tarragon leaves all over.
Fill a large bowl with ice and water and set aside. Bring a large pot of water with 1/4 teaspoons of salt to a boil and add the zucchini. Cook for 2 minutes and then transfer the cooked zucchini into the bowl of icy-water to top the cooking process. Using a mandoline or a sharp knife, slice the zucchini into very thin rounds. Arrange sliced zucchini on each serving plate creating a circle of overlapping slices.
Purée in a food processor or blender 3/4 of the fresh tarragon with 1 tablespoon of lime juice and 2 tablespoons olive oil. Blend in 1/2 of the yogurt and the remaining olive oil and lime juice. Puree for another minute and season to taste with salt and pepper.