Recipe by kzbhansen
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!
Top Review by sfrohman
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.
- 118.29 ml sour cream or 118.29 ml mascarpone cheese
- 59.14 ml heavy cream
- 44.37 ml lemon juice
- 14.79 ml minced lemon zest
- 29.58 ml dill, fresh, chopped
- 29.58 ml scallions or 29.58 ml chives, minced
Zucchini and Carrot Cakes
- 2 medium zucchini, shredded
- 2 medium carrots, shredded
- 44.37 ml grated onions
- 236.59 ml sweet whole kernel corn
- 4 large eggs
- 44.37 ml chopped fresh dill
- 118.29 ml flour, sifted
- 14.79-29.58 ml butter or 14.79-29.58 ml olive oil
- salt and pepper
- 16 large scallops
- finely chopped red and yellow tomatoes
Directions See How It's Made
- For the cream, combine sour cream, heavy cream, lemon juice, lemon zest, dill, scallions, salt and pepper in a bowl and mix well.
- For the zucchini carrot cakes, twist the zucchini and carrots in a dry kitchen towel to remove excess moisture.
- Mix with the onion, corn, eggs and dill in a bowl. Whisk in the flour, salt and pepper. Let stand for 20-30 minutes.
- 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.
- 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.
- To assemble, place one vegetable cake on each plate and top each with 1 scallop. Top with the dill cream and finely chopped tomatoes.