Clean scallops and season them with salt and pepper.
Cut the zucchini into thin slices.
Alternate the scallops and the zucchini in a round mould and steam for 5 to 7 minutes.
Sauce Put the chopped shallots and dry Vermouth in a saucepan and reduce to one third.
Add the fish stock and reduce again until half in volume.
Add the cream, salt and pepper.
Arrange the scallops and zucchini on a plate and then drizzle the Vermouth sauce using a spoon.
Decorate with fried parsley