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    You are in: Home / Recipes / Seared Scallops, Carrot Fritters and Yoghurt Dressing Recipe
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    Seared Scallops, Carrot Fritters and Yoghurt Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Ninna's Note:

    Recipe by Bill Granger, from his book Bills Food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Carrot Fritters

    Scallops

    Yoghurt Dressing

    Directions:

    1. 1
      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.
    2. 2
      Heat a frying pan on a medium to high heat, add the oil and heat until hot.
    3. 3
      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.
    4. 4
      Place the fritters on an ovenproof plate lined with paper towels and keep warm in the oven while you cook the scallops.
    5. 5
      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.
    6. 6
      For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine.
    7. 7
      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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    Ratings & Reviews:

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    Nutritional Facts for Seared Scallops, Carrot Fritters and Yoghurt Dressing

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.2
     
    Calories from Fat 237
    56%
    Total Fat 26.3 g
    40%
    Saturated Fat 4.2 g
    21%
    Cholesterol 71.7 mg
    23%
    Sodium 753.7 mg
    31%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.7 g
    22%
    Protein 14.2 g
    28%

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