Seared Scallops with Zucchini and Carrot Cakes
Elevate your dinner table with this stunning recipe for Seared Scallops with Zucchini and Carrot Cakes—a delightful seafood dish that combines succulent, golden-crusted scallops with crispy, savory vegetable cakes. The tender scallops are perfectly seared to a caramelized crust, then drizzled with a buttery lemon sauce that enhances their natural sweetness. Paired with zucchini and carrot cakes infused with Parmesan, garlic, and panko breadcrumbs, this dish offers a satisfying balance of textures and flavors. Ready in under 45 minutes, this gourmet-inspired recipe is perfect for weeknight indulgence or an impressive dinner party centerpiece. A feast for the eyes and the palate, it’s a must-try for seafood lovers and fans of creative vegetable sides alike!
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Recipe Information
Ingredients
- 12 large pieces sea scallops
- 1 medium zucchini
- 2 medium carrot
- 1 large egg
- 0.25 cup all-purpose flour
- 0.25 cup parmesan cheese
- 0.25 cup panko breadcrumbs
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper. Set aside.
Grate the zucchini and carrots into a bowl. Squeeze out any excess moisture using a clean kitchen towel or paper towel.
Add the egg, all-purpose flour, grated parmesan cheese, minced garlic, panko breadcrumbs, salt, and pepper to the zucchini and carrot mixture. Mix until well combined.
Form the vegetable mixture into small, flat cakes (about 8 total) and set them on a plate.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the zucchini and carrot cakes for 2-3 minutes per side, or until golden brown and crispy. Transfer them to a paper towel-lined plate and keep warm.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the scallops in a single layer, being careful not to overcrowd the pan.
Sear the scallops for 2-3 minutes on one side without moving them, then flip and cook for an additional 1-2 minutes, until the scallops are golden and opaque in the center. Remove from the skillet and set aside.
Reduce the heat to low and add the butter to the skillet. Once melted, stir in the lemon juice, scraping up any brown bits from the bottom of the pan to create a sauce.
Serve the seared scallops over the zucchini and carrot cakes, drizzling the lemon-butter sauce over the top. Enjoy immediately.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4013 mg | 174% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 359 mg | 28% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
