Scallops with carrot fritters

Match sweet juicy scallops with these spicy little fritters and dollop with creme fraiche
By Eadie Manson
Scallops with carrot fritters
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the crème fraîche dressing

  • 3 tbsp crème fraîche
  • 1 tsp lemon juice
  • 1 tbsp chopped chives
  • ground white pepper, to taste

For the carrot fritters

  • 60 g plain flour
  • 125 ml soda water
  • 1 egg, lightly beaten
  • ½ tsp ground cumin
  • 1 pinches ground turmeric
  • 1 pinches cayenne pepper
  • 235 g carrots, grated
  • ½ oranges, finely grated zest only
  • 8 spring onions, sliced
  • 2 tbsp chopped coriander
  • 1 red chilli, finely chopped
  • 1 tsp caster sugar
  • 1 tsp salt
  • 60 ml vegetable oil

For the scallops

  • 8 scallops, preferably Scottish
  • 1 tbsp olive oil

To serve

  • 8 sprigs mustard cress
  • 8 sprigs sakura cress
  • 8 sprigs pea shoots

Method

1. For the crème fraîche dressing: mix together the crème fraîche, lemon juice and chives in a bowl. Stir in white pepper and salt, to taste, and enough water to bring it to a drizzling consistency about 2-3 tablespoons. Set aside.

2. For the carrot fritters: put the flour, soda water, egg and all the dry spices in a bowl and stir to make a batter. Add the other fritter ingredients (except the oil) and mix well. You can use the batter straightaway, or cover and store in the fridge to cook later.

3. Heat the vegetable oil in a non-stick frying pan. Make fritters using 3-4 spoonfuls of the batter at a time and cook for about 2 minutes each side, or until golden brown. Carefully remove from the pan and drain on kitchen paper. Serve straightaway or keep warm in an oven set to 160C/140C fan/gas 3.

4. For the scallops: put the scallops and oil in a bowl, add some salt and pepper and mix gently to coat. Heat a non-stick frying pan, add the scallops and fry for about 1 minute on each side, or until lightly browned.

5. Divide the fritters among serving plates and top each with two scallops. Garnish with the micro herbs and drizzle with the dressing.

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