Seared Scallops With Zucchini and Carrot Cakes

Seared Scallops With Zucchini and Carrot Cakes created by CarolAT

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:
55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@kzbhansen
Contributor
@kzbhansen
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"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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  1. 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.
  2. 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.
  3. CarolAT
    Seared Scallops With Zucchini and Carrot Cakes Created by CarolAT
  4. 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.
  5. 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!
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