Seared Scallops With Zucchini And Carrot Cakes - cooking recipe

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

Preparation

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.