|1 lb||Sea Scallops, (12-14 scallops)|
|3-4 Med||Zucchini Squash, grated (3 cups)|
|1/4 cup||All-Purpose Flour|
|1/4 cup||Parmesan Cheese|
Basil Leaves, minced
INFUSED Lemon Olive Oil
Fresh Chives, minced
|To Taste||Lemon Pepper|
Rinse scallops, then dry excess moisture with paper towels. Season liberally with Lemon Pepper.
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine. Let sit for 10 minutes, then squeeze excess moisture completely from zucchini using a clean dish towel or cheese cloth. Mix grated zucchini with flour, Parmesan, egg, and minced basil leaves.
In a small bowl, mix Marscarpone cheese with lemon zest and one tsp INFUSED Lemon Olive Oil.
Heat remaining INFUSED Lemon Olive Oil in a large flat bottom skillet. Drop several 2 TBSP fritters into hot oil and flatten with spatula. Cook for 3 minutes, flip and cook on second side for 2 additional minutes. Continue cooking all fritters, keeping them warm after removing from the heat.
Drain excess oil from skillet, leaving a trace of oil in pan. Sear scallops over high heat, cooking for 3 minutes before turning. Cook additional 2 minutes on second side.
To plate, place 2 or 3 zucchini fritters on plate. Top each with 1 tsp zested Marscapone, then top each stack with a seared scallop. Garnish with minced chives and a drizzle of INFUSED Lemon Olive Oil.