To make the fritters, preheat the oven to 160 degrees C. Place the flour, soda water, egg, cumin, coriander, tumeric and salt in a bowl and mix well. Add the chilli, carrot, spring onionn and coriander and stirl to combine.
Heat a non-stick frying pan on medium to high heat and spray with cooking spray. Cooking in batches, add two tablespoons of fritter batter to the pan and cook for two minutes each side or until golden brown. Drain on paper towels. Cook the remaining batter, re-spraying the pan if necessary. Place the fritters on an ovenproof plate lined with paper towles and keep warm in the oven while you cook the scallops.
Place the scallops in a bowl, add the olive oil, season with salt and pepper and stir to combine. Cook the scallops in a non-stick pan over medium to high heat and cook the scallops for one minute each side.
To make the dressing, whisk together the yoghurt, lime juice, sea salt, pepper and olive oil.
Place three carrot fritters on a plate, to with the watercress and scallops and drizzle with the dressing to serve.