Seared Scallops With Zucchini and Carrot Cakes

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!

• Ready In: 55 mins
• Serves: 8

Ingredients

• 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.