Seared Scallops With Zucchini and Carrot Cakes |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this from Cooks for Cause cookbook benefiting Susan G Komen foundation. This was contributed by the owners of the Savories Bistro in MN. This is really quite good! Ingredients:
1/2 cup sour cream or 1/2 cup mascarpone cheese |
1/4 cup heavy cream |
3 tablespoons lemon juice |
1 tablespoon minced lemon zest |
2 tablespoons dill, fresh, chopped |
2 tablespoons scallions or 2 tablespoons chives, minced |
2 medium zucchini, shredded |
2 medium carrots, shredded |
3 tablespoons grated onions |
1 cup sweet whole kernel corn |
4 large eggs |
3 tablespoons chopped fresh dill |
1/2 cup flour, sifted |
1 -2 tablespoon butter or 1 -2 tablespoon olive oil |
salt and pepper |
16 large scallops |
finely chopped red and yellow tomatoes |
Directions:
1. For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
2. For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
3. Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
4. Heat the butter in a saute pan. Add the zucchini mixture by 1/4 cupfuls and saute until golden brown on both sides. Keep warm.
5. For the scallops, pat scallops with paper towel to dry well. Sear in a hot skillet until golden brown on both sides. Season to taste.
6. To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.
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