1 With a vegetable peeler or a mandoline cut 8 strips from the green part of your zucchini, then plunge them for 30 seconds in salted boiling water, refresh and place on absorbent paper with a drop of olive oil on top.
2 Now cut the bodies of your zucchini into small cubes, then sauté them for 2 minutes in a pan with olive oil, salt and pepper, then at the last moment add the fava beans, your garlic and your sliced basil and mint then reserve in a warm dish.
3 Then heat 5cl (1.7 fl oz) of olive oil very hot in a pan and pour in your scallops (be careful it can splash) salt and pepper, cook for 2 minutes then remove from heat, put a lid on it and wait for 5 minutes.
Plating:
Prepare your 4 hot plates, place in the center your zucchini duxelles nice and hot, the 2 strips on each side then your scallops arranged harmoniously on top with the rendered juice around.
Serve without delay.
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