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!
Provided by kzbhansen
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 195.4, Fat 10.3, SaturatedFat 5.4, Cholesterol 136, Sodium 164.1, Carbohydrate 15.7, Fiber 1.8, Sugar 2.9, Protein 11
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