"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seared Scallops with Zucchini & Carrots Recipe

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This recipe for Seared Scallops with Zucchini & Carrots, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Holman
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 tbsp. olive oil
1 1/2 lb. large sea scallops, thawed and patted dry
2 medium carrots, coarsely shredded of julienned
2 medium zucchini, coarsely shredde d or julienned
3 tbsp. heavy cream
¼ c. dry white wine or chicken broth or combo
2 tsp. fresh lime juice
1 ½ tsp. cornstarch

Directions:
Directions:
In a large skillet, heat 1 tbsp. oil over high heat in pan and sauté half the scallops until golden brown (2 min per side). Remove to a plate and repeat with other half. Add 1 tbsp. of oil to skillet and reduce heat to medium. Sauté the carrots for 1 minute. Add zucchini and sauté for additional 2 minutes or until almost tender. Add wine, broth, and lime juice. Stir cornstarch into cream, then stir into skillet and cook until the mixture comes to a boil. Return scallops to sauce and cook until heated, turning as needed for about 2 minutes. Serve with a salad and white or brown rice for a complete meal.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour, 15 minutes
Personal Notes:
Personal Notes:
We tried this a few weeks ago and decided this is great for entertaining. Don't know how many sea scallops swim near New Mexico but Costco sometimes carries them. You want the big ones and be sure to peel off any muscle or tough tissue that appears on the outside before cooking.

 

 

 

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