Seared Scallops Carrot Fritters And Yoghurt Dressing Recipes

Steps:

• To make the carrot fritters, preheat the oven to 160degC (315degF); 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.
• Heat a frying pan on a medium to high heat, add the oil and 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 in the oven while you cook the scallops.
• For the scallops, place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine; heat a nonstick frying pan over a medium to high heat and cook the scallops for no more than one minute on each side.
• For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
• Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing; season with pepper and serve.

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Steps:

• In a medium saucepan, combine carrot juice, 1/4 cup wine, lemon juice, shallot, and salt. Bring to a boil over high heat. Reduce heat just enough to maintain a steady boil. Cook until slightly thickened (it should resemble the consistency of pulpy orange juice) and reduced to about 1/2 cup, 20 to 30 minutes.
• Reduce heat, and very gently simmer the carrot reduction. Whisk in butter one piece at a time, waiting until each piece is melted and incorporated before adding another. The sauce should be thickened enough to lightly coat the back of a spoon. Return the sauce to a simmer, whisking constantly. Submerge the bundle of marjoram in the sauce, and remove from heat. Let marjoram infuse sauce while you cook the scallops.
• Heat oven to 175 degrees. Turn off the oven, and place a platter in it to warm. If the scallops have small, loosely attached, rectangular pieces of white muscle on their sides, pull them off, and discard. Pat the scallops dry with paper towels, and season all sides lightly with salt and pepper. Heat the oil in a large heavy-bottomed sauté pan over high heat until it is very hot and smoking. Using tongs, carefully place the scallops flat side down in the pan. Let the scallops cook undisturbed until they are golden brown, 2 to 3 minutes. Turn, and cook until the other side is browned, 1 to 2 minutes. Transfer scallops to warmed platter. Reduce heat to medium, and pour in remaining 1/4 cup wine. Scrape up browned bits, then add liquid to carrot mixture.
• Remove marjoram bundle from carrot sauce, squeeze it dry, and discard. Reheat sauce over medium heat, whisking constantly. Taste, and adjust seasoning. For a very smooth texture, pass sauce through a very fine strainer. If the sauce begins to separate or the butter comes to surface in droplets, blend the sauce for a few seconds using an immersion blender. Divide scallops among warmed dinner plates, and pour carrot sauce around them. Serve.

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.