Sunday, July 22, 2012

Scallops with Zucchini Fritters

This is one of those meals that I created as I cooked, no recipes in my head to start with. I had decided to make scallops. I was going to incorporate tomatoes as my wife is going out of town this week and I will be living the bachelor life. Our garden has been producing tomatoes, so we had a bunch I was going to have to use or I would have to eat them everyday while she was gone.
My wife decided that she was going to bake zucchini bread. Instead of making a large loaf she decided to make little loafs. While she ended up with 2 cups of shredded zucchini left over. So she tells me figure out something to make for dinner that uses shredded zucchini. I was Iron Chef'd, a mystery ingredient was added to my meal. Here is what I made.
Scallops with Zucchini Fritters
Fritter
2 cups Zucchini, shredded
2 green onions, finely chopped
1/4 cup parmesan cheese, grated
1/2 cup whole wheat flour
2 eggs
Salt and pepper to taste
olive oil, enough to cover bottom of pan to fry fritters

Scallops
2 slices of bacon, fried crisp and crumbled
8 scallops
10 roma tomatoes, cubed into thick pieces
2 green onions, finely chopped, reserve a couple of tablespoons for garnish
2 tbs olive oil
2 tbs white wine
1/2 lemon, juiced

Fritter
I have never made fritters before this. You will have to eye this and maybe add more flour or only 1 egg. It will depend on how wet your zucchini is. Eggs act as the liquid and flour and parmesan as the thickener. Mix everything together but the olive oil and one egg. If mixture is dry add the second egg. If it is to wet add more flour. Take some of the mixture and make a pancake if it holds together you are ok. Heat oil in medium pan and cook the fritters. You should get 4 fritters, keep them kind of thin. Cook until golden brown on one side then flip and cook until second side browns.

Scallops
Heat pan over medium high heat. Add the bacon and cook until crisp, set aside. If there is enough bacon fat add scallops if not add 1 tsp of olive oil. Remove from pan and add the scallops. Cook until they brown on one side and flip over and remove when second side starts to  take on color. Add oil if needed then add the tomatoes and onions. When tomatoes start to get soft add wine and lemon juice. Cook until wine and lemon juice reduce.

Plating
Put fritters on plate, spoon tomato and onion mixture over fritters. Top with the scallops. Sprinkle bacon and reserved green onion over the top.

14 comments:

  1. Now you have my complete attention. This is amazing looking seriously good. WOW Love scallops but what a combo of flavors the whole photos bursting with delicious excitement awesome recipe cant wait to try it!

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  2. My favourite ingredient, scallops, and gorgeous recipe & photographs, Greg. Funny how a great dish is borne out of just using what you have laying about in the fridge :) Lovely post :)

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  3. This is a real glamorous shot. Look at the juiciness of those gorgeous scallops! Well done and the presentation looks almost too nice to eat.

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  4. I'll take a plateful of those fritters, thank you very much :D

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  5. That looks SO good! You pictures are so amazing!

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    1. Thanks! I have been focusing on improving my photography skills. If you are interested ShutterPilot, who posted below has a blog on Photography and motorcycles. He has been working with me. He just started the blog so he would appreciate the followers.

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  6. The only seafood I will eat are scallops...I can just see by the amazing photo they are fabulous! Thanks for your visit!

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  7. We used just the Zucchini fritter part of your recipe to use up some of our amassed garden zucchini - it was a great addition to baked zucchini, zucchini bread, stir-fried zucchini, sauteed zucchini with yellow squash...can you tell our zucchini came in great this year?
    By the time the squash bugs started invading, we were ready to let the plants succumb to them!

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    1. I hope you guys liked them. I hate writing recipes like that because so much depends on how wet the zucchini is, so I can't give measurements that will work for everybody.

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  8. Dear Greg, These fritters look mouthwatering! And the flavor of the scallops adds something extra special to this dish. Beautiful presentation as well. Blessings to you, your friend, Catherine

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  9. I've already left a comment... just saying hello!

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  10. This comment has been removed by a blog administrator.

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    Replies
    1. LoLy I am so sorry, I accident removed your comment. Since you included a link it was flagged as potential spam. When I went to approve it my bg fat finger hit both approve and delete, so of course it deleted. Here is the link to LoLy's website if you would like to check it out http://abuhabIfood.blogspot.com. I like the pizza folded like a wrap at e bottom of he page.

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