40 mlolive oil1golden shallot, thinly sliced3zucchini flowers, trimmed and thinly sliced lengthways6scallops, trimmed60 ml (¼ cup) Champagne Rind of¼ of lemon, removed with a zesterTo serve:micro-herbs
Heat half of the oil in a frying pan over medium-high heat, add shallot and sauté for 2-3 minutes or until soft, add zucchini flowers and sauté for another 2-3 minutes or until just tender, season to taste with sea salt and freshly ground black pepper and divide among 2 small plates.
Add remaining oil to same pan, place over high heat until very hot, sear scallops for 1 minute on each side but do not cook through. Remove from heat, arrange scallops over zucchini flowers. Add Champagne and rind to pan, return to heat to deglaze, then spoon sauce over scallops. Season to taste, scatter with micro-herbs and serve.