One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
I love scallops. When you can find fresh ones, their sweetness and texture is beyond compare. And one of my favorite ways to prepare them is with this recipe. It's one I came across several years ago, though for some reason I don't make it as often as I should. The three elements of this dish come together to form one spectacular flavor combination: the unusual carrot fritters with their Indian spices, the sweet, caramelized scallops, and the tangy yogurt dressing. This makes for a wonderful appetizer or even a light meal. Try it - you won't be sorry!!
Seared Scallops, Carrot Fritters and a Yoghurt Dressing
12 medium-sized scallops, intestinal tract removed
2 tablespoons olive oil
freshly ground black pepper to serve
carrot fritters (below)
yoghurt dressing (below)
Place the scallops in a bowl, add the 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 1 minute each side.
Place 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper. Serves 4.
1/2 cup all-purpose flour
1/2 cup club soda
1 egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon superfine sugar
1 teaspooon sea salt
1 small red chili, seeded and finely chopped
1-1/2 cups grated carrot
8 green onions (scallions), finely sliced
1/2 cup chopped cilantro
1/4 cup vegetable oil
Preheat the oven to 315 F. Place the flour, club soda, egg, cumin, coriander, turmeric, sugar and salt in a bowl and mix well. Add the chili, carrot, green onions, and cilantro and stir to combine. Heat a frying pan on a mdium to high heat, add the oil and heat until hot. Cooking in batches, add 2 tablespoons of batter per fritter and cook for 2 minutes each side, or until golden brown. Drain on paper towels. Cook teh remaining fritter batter, adding extra olive oil if necessary. Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops. Yoghurt Dressing
1/2 cup plain yoghurt
1 tablespoon lime juice
freshly ground black pepper
1 tablespoon olive oil
Place all the ingredients in a bowl and whisk.
Source: Bill Granger's Bill's Open Kitchen (copyright 2003)