Breaded scallops with pistachios

20 scallops
7 oz. pistachios
14 oz. breadcrumbs
4 zucchini
Extra virgin olive oil, salt and pepper to taste
2 garlic cloves
½ cup Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano

Clean the scallops and rinse under running water. Clean the garlic and place it in the blender with the breadcrumbs, pistachios, salt, pepper and 2 oz. of extra virgin olive oil. Blend slowly while adding the Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano to produce a moist mixture.

Place the mixture into a salad bowl and coat each scallop with the preparation. Put them onto the baking tray together with corals that have been seasoned with extra virgin olive oil, salt and pepper. Bake at 350°F for 15-20 minutes until a crust forms on the scallops.

While scallops cook, wash the zucchini and peel it in strips using a potato peeler. Then cut into thin discs.
Season the discs with extra virgin olive oil, salt and add Italian Cheese Dressing. Then do the same with the strips of peel that were removed.

Once cooked, arrange 4 scallops on each plate on top of 4 zucchini discs arranged in a circle and add the zucchini strips to garnish, then serve.