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Lemon Seared Scallops over Zucchini Fritters

1 lb                Sea Scallops, (12-14 scallops) 
To taste         Lemon Pepper
3-4 med        zucchini squash, grated (3 cups)
1 tsp              Salt
1/4 cup         AP Flour
1/4 cup         Parmesan Cheese
1 ea               egg
2 TBSP          Basil leaves, minced
1/4 cup         Marscapone Cheese
1 tsp             Lemon Zest
1/4 cup         INFUSED Lemon Olive Oil
1 TSBP          Fresh Chives, minced

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 cheese, 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 for service. 
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 cheese, then top each stack with a seared scallop. Garnish with minced chives and a drizzle of INFUSED Lemon Olive Oil.

Serves 4

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