Scallop tartlets with a tangy carrot puree

Looking for a fancy canapé that no-one will suspect is low fodmap? These scallop tartlets are perfect, served with champagne or white wine at your next function. Find gluten-free pre-baked tartlet shells at your local independent grocer. What I love about this tartlets is that that you can pre-prepare the carrot puree and the yoghurt dressing, leaving only the scallops to cook once your guests arrive. They literally come together in just minutes. This makes 24 tartlets (but you can scale up and down depending on how many scallops and tartlets you can procure).

INGREDIENTS

• 4 med-large carrots, chopped (no fodmaps detectable)

• 1/2 cup orange, freshly squeezed. If necessary, you can use commercial orange juice but the carrots LOVE the extra tang from a fresh orange. (the recommended low fodmap serving size of freshly squeezed juice is 1/3 glass or 72g).

• saffron, pinch

• 8 green cardamon pods, lightly bruised with pestle and mortar

• 40g butter

• 100g lactose-free Greek yoghurt

• 1/2 lemon, zest and juice

• 120g sesame seeds, white, black or a combination of both. (The recommended low fodmap serving size is 30g or 3 tablespoons).

• 2 tbsp olive oil

• 24 scallops

• 24 gluten-free tartlet shells

• coriander leaves and lemon zest to garnish

METHOD

1. Add chopped carrot (but not necessarily peeled), orange juice, saffron and cardamon pods in a saucepan with 1/4 cup water. Bring to the boil and reduce heat to allow the puree to simmer for 20 minutes. Drain. Remove cardamon pods. Use a hand-held wand or food processor to whiz the puree with butter, salt and pepper. Make sure there are no lumps and the puree is silky smooth.

2. Combine the yoghurt and lemon juice and season well. Set aside.

3. Cook scallops lightly in an oiled pan over medium-high heat. Cook in small batches (depending on the size of your fry pan). Typically, they take 30 seconds per side. Once cooked, toss the warm scallops in sesame seeds.

4. Fill each tart shell first with the carrot puree, followed by a scallop and then a drizzle of the yoghurt dressing. Decorate with coriander leaves and lemon zest.

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