Scallop tarts with carrot and cardamom puree

Name: Scallop tarts with carrot and cardamom puree
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 24
Ingredients: 3 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

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25m

35m

Scallop tarts with carrot & cardamom puree

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Try these Indian-inspired scallop tarts with carrot and cardamom puree at your next party.

3 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

Method

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.