Seared Scallops With Zucchini And Carrot Cakes

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.