Seared Scallops With Zucchini and Carrot Cakes

Total Time
Prep 35 mins
Cook 20 mins

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 Nutrition


  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.


Most Helpful

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.

sfrohman August 12, 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.

susie cooks January 27, 2009

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.

CarolAT August 25, 2008

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