Seared Scallops With Zucchini and Carrot Cakes

Seared Scallops With Zucchini and Carrot Cakes

Time: 55 mins

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

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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