Pan-fried squash blossoms with clams

Ingredients

• 200 g of peeled and cleaned mussels, seasoned with salt, rinsed, and drained
• 1 squash flower head, with the yellow pistil removed, peeled, washed, and drained
• 1 hot pepper, sliced
• 2 cloves of garlic, finely chopped
• 2 tablespoons of oil paint
• salt, pepper, and sugar

Season the mussels with a little salt, pepper, and sugar (use a small amount of salt, as they are already salty), and let them marinate for 10 minutes. Heat a pan, add the chopped garlic and chili pepper, then add the mussels and sauté them over high heat. Once cooked, adjust the seasoning as needed.

Blanch the squash blossoms until they are just tender, then season with salt, pepper, and sugar. Arrange the blossoms on a plate, top with the scallops (or mix them together), and season lightly with pepper.

To successfully prepare this dish, make sure to properly prepare the ingredients and cook over high heat. The flowers should remain crisp and sweet, and the mussels should release very little water. Serve with rice and spicy soy sauce.