Seared Scallops Over Zucchini Carpaccio
A recipe that is delicious and simple to make.
|1||bunch||of fresh tarragon|
|Sea salt and fresh ground black pepper to taste|
|2||tbsp||fresh lime juice|
|5||tbsp||extra virgin olive oil|
|1 1⁄4||lb||large dry sea scallops (cut in half horizontally)|
|1||6oz cup Stonyfield Organic Fat Free Plain Yogurt|
Using a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear 1/2 of the scallops for 3 minutes or until golden brown. Flip and sear for 20 seconds and transfer to a plate. Repeat the same for the second batch.
Top zucchini Carpaccio with 3 scallops and drizzle 1 tablespoon of prepared dressing over the scallops and Carpaccio. Garnish with fresh tarragon leaves all over.
Fill a large bowl with ice and water and set aside. Bring a large pot of water with 1/4 teaspoons of salt to a boil and add the zucchini. Cook for 2 minutes and then transfer the cooked zucchini into the bowl of icy-water to top the cooking process. Using a mandoline or a sharp knife, slice the zucchini into very thin rounds. Arrange sliced zucchini on each serving plate creating a circle of overlapping slices.
Purée in a food processor or blender 3/4 of the fresh tarragon with 1 tablespoon of lime juice and 2 tablespoons olive oil. Blend in 1/2 of the yogurt and the remaining olive oil and lime juice. Puree for another minute and season to taste with salt and pepper.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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