Seared Scallops With Zucchini and Carrot Cakes

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!

• Total Time: 55 mins
• Prep Time: 35 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

Dill Cream

• 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

Zucchini and Carrot Cakes

• 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

Scallops

• 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.

Reviews

[Chef #1349886]

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.

[susie cooks]

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.

[CarolAT]

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.