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    You are in: Home / Recipes / Seared Scallops With Zucchini and Carrot Cakes Recipe
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    Seared Scallops With Zucchini and Carrot Cakes

    Seared Scallops With Zucchini and Carrot Cakes. Photo by CarolAT

    1/1 Photo of Seared Scallops With Zucchini and Carrot Cakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    kzbhansen's Note:

    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!

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    Units: US | Metric

    Dill Cream

    Zucchini and Carrot Cakes



    1. 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. 2
      For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
    3. 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. 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. 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. 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.

    Ratings & Reviews:

    • on August 12, 2009


      I am not particularly fond of scallops, but this was fantastic! Someone complained of the strong dill - might I suggest using an herb that you like better. I had no fresh dill but did have fresh basil so used that and loved it. Would give it 10 stars if I could.

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    • on January 27, 2009


      Great recipe! I love the zucchini/carrot cakes. The corn and dill were so nice with it. Everything really came together nicely. I will make this again.

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    • on August 25, 2008


      I really liked the combination of the crunchy zucchini cakes with the juicy seared scallops. The dill cream was a bit too strong for me. When making this again, I will put half the lemon juice and dill. Thanks for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Seared Scallops With Zucchini and Carrot Cakes

    Serving Size: 1 (183 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.4
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 5.3 g
    Cholesterol 135.9 mg
    Sodium 164.0 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 1.7 g
    Sugars 2.8 g
    Protein 10.9 g

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