Monday, December 10, 2012

Beer-Battered Fried Scallops

Another version of deep-fried scallops using a beer batter instead of a Panko breading. The beer batter is a slightly modified version of the one I use for making fish and chips - very light with an airy-crispy texture. 

1 lb. sea scallops 

3/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp paprika
1 1/2 tsp. baking powder
1/3 cup whole milk
2 egg yolks
6 oz. beer (I like to use Newcastle Brown Ale)
2 egg whites

1 cup. flour
1/2 tsp. paprika

4 cups vegetable oil
Lemon wedges
Cilantro Lime Tartar Sauce & Cocktail Sauce 

1. Rinse the sea scallops & pat dry with paper towels. Set aside.

2. Add all the batter ingredients (except for the egg whites) together in a medium bowl. Use a whisk and blend until there are no lumps left from the flour. Beat the egg whites in a small bowl until stiff peaks form. Pour into the batter and fold in with a rubber spatula until just combined. 

3. Combine 1 cup of flour and 1/2 tsp. of paprika in a shallow casserole dish.

4. Over medium high heat, heat 4 cups of oil (or enough oil to reach about 2" in depth) in a skillet or pot. 

5. Dredge the scallops in the flour-paprika mixture.

6. Once oil starts to bubble (should be 360-370F), use tongs and dip a floured scallop into the batter until completely coated with batter, and then lower it into the hot oil. Repeat with the remaining scallops. Do not overcrowd the pan - fry in several batches, as needed. 

7. Fry the scallops for 2 minutes, turning them over with tongs about halfway through so that they brown evenly on both sides. Remove to a paper towel-lined plate to drain. Continue frying scallops until all are done.

8. Garnish with fresh parsley and serve hot with lemon wedges, tartar sauce and cocktail sauce on the side. 1 pound of scallops (12-13 pieces) serves anywhere from 2-4 people, depending on your appetite.

Paprika, black pepper, baking powder, whole milk and beer.

Combine all the batter ingredients together (except for the egg white) in a medium bowl. Use a whisk to stir until batter is smooth.

Beat the egg whites to stiff peaks and fold into the batter with a rubber spatula.

Rinse and drain scallops. Pat dry with paper towels.

Dredge the scallops in the flour-paprika mixture.

Dip each scallop into the batter mixture & coat well.

Lower the battered scallops into the hot oil. Fry about 2 minutes, turning once or twice to ensure the scallops are evenly browned. Do not overcrowd the pan - cook in batches, if needed.

Drain scallops on paper towels.

Garnish with fresh parsley and serve hot with lemon wedges, tartar sauce and cocktail sauce.

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