Monday, September 15, 2008

Seared Scallops with Spicy Carrot Fritters and Yoghurt Lime Dressing

With the nice weather suddenly coming back to town, I thought it was time for an interesting lighter lunch, full of flavour. i found this recipe on a BBC website from the UK. It's actually a Bill Granger though - the king of lightness and simplicity (I'm talking about his food, of course!)
This is a really simple recipe and you don't need to be an amazing cook to whip this one together in no time. My only tip would be to make sure you only cook the scallops for 1 minute on each side on a hot frypan. Any longer and you will overcook them - making them chewy.

Carrot Fritters:

60g plain flour
125ml soda water
1 egg, lightly beaten
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp turmeric
1 tsp sea salt
1 small red chilli, de-seeded and finely chopped
235g grated carrot
8 spring onions, finely sliced
25g chopped coriander
60ml vegetable oil

For Scallops:
12 medium-sized scallops, roe removed
2 tbsp olive oil
sea salt
freshly ground black pepper
watercress, to serve

For Yoghurt Dressing:
125g plain yoghurt
1 tbs lime juice
sea salt
freshly ground black pepper
1 tbs olive oil

1. 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 frying pan, add oil & heat until hot. 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. Place the fritters on an ovenproof plate lined with paper towels and keep warm.
3. Place the scallops in a bowl, add olive oil, season with salt and pepper and stir to combine. Heat a non-stick frying pan over a medium-to-high heat and cook the scallops for no more than one minute on each side.
4. For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
5. Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper and serve.

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