Ingredients
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1/2 cup sour cream or 1/2 cup mascarpone cheese
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1/4 cup heavy cream
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3 tablespoons lemon juice
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1 tablespoon minced lemon zest
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2 tablespoons dill, fresh, chopped
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2 tablespoons scallions or 2 tablespoons chives, minced
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3 tablespoons grated onions
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1 cup sweet whole kernel corn
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4 large eggs
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3 tablespoons chopped fresh dill
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1/2 cup flour, sifted
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1 -2 tablespoon butter or 1 -2 tablespoon olive oil
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salt and pepper
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2 medium zucchini, shredded
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2 medium carrots, shredded
Instructions
- 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.