Seared Scallops With Zucchini and Carrot Cakes

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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!”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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