Seared scallops, carrot fritters and a yogurt dressing

A cool yogurt dressing perfectly contrasts spiced carrot fritters and simple scallops
By Bill Granger
Seared scallops, carrot fritters and a yogurt dressing
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the yoghurt dressing:

  • 125 g plain yogurt
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • sea salt and freshly ground black pepper

For the carrot fritters:

  • 60 g plain flour
  • 125 ml soda water
  • 1 egg, lightly beaten
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1 tsp sea salt
  • 1 small red chilli, seeded and finely chopped
  • 235 g grated carrots
  • 8 spring onions, finely sliced
  • 25 g chopped coriander

For the seared scallops:

  • 12 medium scallops, roe removed
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • watercress, to serve


1. For the yogurt dressing, put all the ingredients in a bowl and whisk to combine.

2. For the carrot fritters, preheat the oven to 160C/gas 3.

3. Put the flour, soda water, egg, spices and salt in a bowl and mix well. Add the chilli, carrot, spring onion and coriander and stir to combine.

4. Heat a frying pan on a medium-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 the remaining fritter batter, adding extra oil if necessary. Put the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.

5. For the seared scallops, put 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-high heat and cook the scallops for no more than 1 minute each side.

6. To serve, put 3 carrot fritters on a plate, top with the watercress and scallops and drizzle with the yogurt dressing. Season with pepper.

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