Sautéed St. Scallops Provencale

A great zucchini recipe for every taste:

Remove the stem of the tomatoes in a wedge shape and cut the skin crosswise. Then place the tomatoes in boiling water (about 15 to 20 sec.) and rinse in iced water, remove the skin, cut the vegetables into eighths and remove the seeds.

Work out the bottom of the artichoke hearts, cut into segments and place in lemon water.

Cut the zucchini into 1 mm thick slices, peel the mushrooms and cut them into eighths.

For the sauce, sauté the sliced shallots with the carrot and celery, add the tomatoes, paradeis pulp and the bunch of herbs and sauté. Pour in the consomme and the fish stock and simmer gently (3/4 to 1 hour). Strain, cook to desired thickness and season with pepper and salt.

Remove the mussels from their shells, remove the roe, intermediate skin and muscles and cut the mussels in half.

Sauté the artichoke hearts in olive oil over medium heat, add the thyme sprig and after 3 min add the zucchini and sauté. After another 2 min, add the mushrooms and season well with salt and freshly ground pepper. Just before serving, add the tomatoes and fry them briefly.

Season the halved mussels with salt and pepper and sauté in very hot olive oil, turn to the other side and sauté from the other side.

Finally, mix the St. James scallops with the Provencal vegetables and the p

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