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malet (medicine) and Seared scallops, carrot fritters and a yoghurt dressing (recipes)


malet (medicine)


malet


A little bag or budget.

Origin: F. Mallette, dim. Of malle. See Mail a bag.

Source: Websters Dictionary


Seared scallops, carrot fritters and a yoghurt dressing (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the carrot fritters60g/2¼oz plain flour125ml/4½fl oz soda water1 egg, lightly beaten¼ tsp ground cumin¼ tsp ground coriander ¼ tsp turmeric1 tsp sea salt1 small red chilli, de-seeded and finely chopped235g/8¼oz grated carrot8 spring onions (scallions), finely sliced25g/1oz chopped coriander (cilantro) 60ml/2¼fl oz vegetable oilFor the scallops12 medium-sized scallops, roe removed2 tbsp olive oilsea saltfreshly ground black pepperwatercress, to serveFor the yoghurt dressing125g/4½oz plain yoghurt 1 tbsp lime juicesea salt freshly ground black pepper1 tbsp olive oil



Method



1. To make the carrot fritters, preheat the oven to 160C/315F/Gas 2-3. 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. 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.3. For the scallops, place 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-to-high heat and cook the scallops for no more than one minute on each side.4. For the yoghurt dressing, place all the ingredients in a bowl and whisk to combine. 5. Place three carrot fritters on each plate, top with the watercress and scallops and drizzle with the yoghurt dressing. Season with pepper and serve.