Carrot‑Potato Rösti
Carrot‑potato rösti with scallops and sesame: a perfect combination – elegant scallop meets a solid base.
Ingredients
- 0.5 lemon
- 150 g Yogurt (0.3% fat)
- 1 tsp Madras curry powder
- 1 tsp liquid honey
- Salt
- Pepper
- 1 tbsp Sesame seeds
- 75 g baby salad mix
- 8 scallops
- 150 g carrots (2 carrots)
- 150 g potatoes (2 potatoes)
- 1 egg yolk
- 1 tsp flour
- 3 tbsp olive oil
Instructions
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1.
Squeeze the lemon to yield 1 tsp of juice, then whisk together with yogurt, curry powder, honey, salt and pepper.
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2.
Toast the sesame seeds in a dry pan until fragrant, transfer to a plate and let cool.
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3.
Wash and pat dry the baby salad leaves.
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4.
Clean the scallop shells by brushing off any residue. Open each shell by sliding a thin knife between the halves along the top edge, cutting through the muscle so the shells separate.
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5.
Remove the upper smooth shell and gently loosen the scallop flesh from the lower shell with a knife or spoon, keeping the meat intact. Carefully separate the white muscle from the orange roe. Rinse the scallop meat, pat dry and refrigerate until ready to cook.
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6.
Peel the carrots and grate them coarsely on a box grater. Wash, peel and grate the potatoes similarly.
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7.
Place the grated vegetables in a kitchen towel and squeeze out excess moisture. Transfer the mixture to a bowl.
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8.
Separate the egg yolk from the white. Season the vegetable mix with salt and pepper, then fold in the yolk, flour and 1 tsp of toasted sesame seeds. (Use the egg white elsewhere).
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9.
Heat 2 tbsp oil in a non‑stick pan. Divide half of the carrot‑potato mixture into four small portions, fry for 2 minutes, flip, fry another minute, then transfer to a baking sheet; repeat with the remaining mixture. Bake all rösti in a preheated oven at 180 °C (fan: 160 °C) for about 10 minutes.
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10.
Just before the end of cooking, heat the remaining oil in a grill pan. Season the scallops with salt and pepper, then sear each side for 1–2 minutes over high heat.
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11.
For serving, mix half of the yogurt sauce with the baby salad leaves. Place the rösti on four plates, top each with two scallops, add the salad mixture, sprinkle with remaining sesame seeds and drizzle with the leftover sauce.
