scallop & zucchini…pudding?

“What is that, pudding??”

Err, good question.  I was actually going for more of a savory soufflé…although, technically, it’s far from it.  And, yes,  I’ve seen enough episodes of Top Chef to know that you shouldn’t name your food something it isn’t - “you didn’t beat your egg whites…how can you call it a souffle?!”

So pudding it is.  Congrats.

SCALLOP & ZUCCHINI PUDDING.

Ingredients: (4 servings)

1 cup scallops
1 zucchini, sliced
2 tbs flour
2 eggs
3 tbs non-fat ricotta
1 tbs Canola oil
1 tbs sugar
1 tbs butter
½ tsp ground nutmeg
½ tsp BP
½ tsp garlic powder

Bake Time: 50min, 300F

Steam zucchini for about 5 min or until tender.  Sautee the scallops with butter.  Put the ricotta, zucchini, and  scallops (save 8 scallops whole, if you can spare) in a food processor; puree until very smooth.  Sift in the flour and stir, making sure you have no lumps.  Add the rest of the ingredients, then divide the mixture into 4 ramekins - gently place whole scallops in the center.  If you have a tiny, shoddy oven (like mine), you may want to bake them in a water bath.  Enjoy!

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