Ingredients

The following ingredients have 4 Servings
  • 0.5 lemon
  • 5 ozs Yogurt (low-fat)
  • 1 tsp Madras curry powder
  • 1 tsp honey
  • salt
  • peppers
  • 1 Tbsp Sesame seeds
  • 3 ozs Baby greens
  • 8 Large Scallop
  • 2 carrots
  • 2 potatoes
  • 1 egg
  • 1 tsp Pastry flour
  • 3 Tbsps olive oil

Instruction

  • Squeeze juice from lemon. In a bowl, combine 1 teaspoon lemon juice with the yogurt, curry powder and honey and season with salt and pepper. Stir to combine. Set aside.
  • Toast sesame seeds in a dry skillet until light brown, then put on a plate and let cool.
  • Rinse baby greens and spin dry.
  • Brush callop shells thoroughly. To open, insert a thin knife between the shell halves. Slide the blade as close to the upper edge of the shell as possible until the muscle is severed and the shells open.
  • Remove the scallop meat with a knife or a spoon from the lower shell, making sure that the meat remains intact. Rinse scallops, pat dry and refrigerate until ready to cook.
  • Peel the carrots and grate coarsely on a box grater. Peel and coarsely grate the potatoes.
  • Put the grated carrot and potato in a kitchen towel and squeeze to remove excess liquid. Place grated carrot and potato in a bowl.
  • Separate egg. (Reserve white for another use.) In a small bowl, combine egg yolk with flour and 1 teaspoon sesame seeds. Season with salt and pepper and whisk to combine. Add to carrot and potatoes and stir to combine.
  • Heat 2 tablespoons oil in a nonstick pan. Divide half of the carrot mixture into 4 small portions, add to the pan and cook until browned underneath, about 2 minutes. Carefully turn rosti and cook until browned on the other side, about 1 more minute. Place on a baking sheet. Repeat with the remaining mixture. Cook rosti in a preheated oven at 350°F until cooked through, about 10 minutes.
  • Heat the remaining oil in a grill pan. Season scallops with salt and pepper. Cook over high heat until seared, 1-2 minutes on each side.
  • To serve, toss the baby greens with half the yogurt sauce. Divide rosti and scallops among 4 plate. Drizzle with remaining sauce and sprinkle with remaining sesame seeds.