Seared Curried Scallops With Zucchini Recipes
SEARED SCALLOPS WITH ZUCCHINI AND CARROT CAKES
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!
Provided by kzbhansen
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 195.4, Fat 10.3, SaturatedFat 5.4, Cholesterol 136, Sodium 164.1, Carbohydrate 15.7, Fiber 1.8, Sugar 2.9, Protein 11
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
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