Name: Seared Scallops With Zucchini and Carrot Cakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 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; 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; 16 large scallops; finely chopped red and yellow tomatoes

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Recipe by kzbhansen

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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:

Nutrition Information

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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

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

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@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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review by sfrohman

8/12/2009

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.
review by susie cooks

1/27/2009

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.
photo by CarolAT

8/25/2008
review by CarolAT

8/25/2008

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.
creation by kzbhansen

7/13/2005

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!