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.