Seared Scallops With Zucchini And Carrot Cakes

Name: Seared Scallops With Zucchini And Carrot Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dill Cream, 1/2 cup sour cream or 1/2 cup mascarpone cheese, 1/4 cup heavy cream, 3 tablespoons lemon juice, and more.

Yes, Seared Scallops With Zucchini And Carrot Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!