Potato Rosti with Scallops

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.