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
Meanwhile, combine the yoghurt and lemon juice in a small bowl. Season to taste, then chill until needed.
Combine seeds in a bowl. Set aside.
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.
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.au