Ingredients
- 3 Wilcox carrots, chopped
- 1/3 cup (80ml) fresh orange juice
- Pinch of saffron threads
- 6 cardamom pods, lightly bruised
- 50g unsalted butter
- 100g thick Greek-style yoghurt
- Zest and juice of 1 lemon
- 1/4 cup each sesame and nigella seeds
- 2 tablespoons ghee
- 24 scallops (without roe)
- 24 x 4cm pre-baked tart shells
- Coriander sprigs, to garnish
Directions
- 1.
Place carrot, orange juice, saffron and cardamom in a pan with enough water to cover. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until carrots are tender. Drain, then discard cardamom pods. Cool carrots slightly, then place in a food processor with the butter and some sea salt and pepper. Whiz to form a smooth puree, then
return to the pan. Keep warm. - 2.
Meanwhile, combine the yoghurt and lemon juice in a small bowl. Season to taste, then chill until needed.
- 3.
Combine seeds in a bowl. Set aside.
- 4.
Heat ghee in a pan over medium-high heat. Season scallops on both sides, then cook, in batches, for 30 seconds on each side until just changing colour. Toss the warm scallops in the seed mixture.
- 5.
Fill each tart shell with a heaped teaspoon of puree, top with a scallop and a drizzle of yoghurt dressing, then garnish with coriander sprigs and zest.
Recipe courtesy of delicious.com.auMakes 24