Seared Scallops with Carrot Fritters and a Yoghurt Dressing Recipe

1. 1

   Place all ingredients in a bowl and whisk to combine.

2. 2

   Preheat the oven to 315 degrees F. Place the flour, soda water, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well.

3. 3

   Add the chilli, carrot, scallions, and cilantro and stir to combine.

4. 4

   Heat a frying pan on a medium to high heat, add the oil and heat until hot.

5. 5

   Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown.

6. 6

   Drain on paper towels.

7. 7

   Cook the remaining fritter batter, adding extra oil if necessary.

8. 8

   Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

9. 9

   Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine.

10. 10

    Heat a non-stick frying pan over a meduim to high heat and cook the scallops for 1 minute each side.

11. 11

    Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing.

12. 12

    Season with pepper.

* Per serving · 4 servings · Values may vary.