Seared Scallops, Carrot Fritters And Yoghurt Dressing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 60 g plain flour
• 125 ml soda water
• 1 egg, lightly beaten
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 teaspoon sea salt
• 1 small red chili pepper, de-seeded and finely chopped
• 235 g carrots, grated
• 8 shallots (spring onions)
• 25 g coriander, chopped (cilantro)
• 60 ml vegetable oil
• 12 medium scallops, roe removed
• 2 tablespoons olive oil
• sea salt
• fresh ground black pepper
• watercress, to serve
• 125 g plain yogurt
• 1 tablespoon lime juice
• sea salt
• fresh ground black pepper
• 1 tablespoon olive oil

Recipe

• 1 to make the carrot fritters, preheat the oven to 160degc (315degf); place the flour, soda water, egg, cumin, coriander, turmeric and salt in a bowl and mix well, add the chilli, carrot, spring onion and coriander and stir to combine.
• 2 heat a frying pan on a medium to high heat, add the oil and heat until hot.
• 3 cooking in batches, add two tablespoons of batter per fritter and cook for two minutes on each side, or until golden brown; drain on paper towels, cook the remaining fritter batter, adding extra oil if necessary.
• 4 place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.
• 5 for the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side.
• 6 for the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
• 7 place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.