Scallop tarts with carrot and cardamom puree

Scallop tarts with carrot and cardamom puree

1 hour



  • 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


  • 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

    Makes 24

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