Battered Scallops
Elevate your seafood game with these irresistibly crispy Battered Scallops, a perfect combination of succulent scallops and a light, golden batter. This recipe features an easy-to-make batter enriched with all-purpose flour, cornstarch, and a splash of cold sparkling water for unbeatable crunch. Subtle hints of garlic powder and black pepper add a savory depth to every bite. Deep-fried to perfection, these scallops boast a tender interior encased in a crispy shell, making them ideal for appetizers, small bites, or a centerpiece dish at your next gathering. Serve with fresh lemon wedges for a zesty finish that perfectly complements their rich flavor. In just 25 minutes, you’ll have a seafood classic that balances gourmet flair with effortless preparation. Perfect for seafood lovers seeking restaurant-quality results at home!
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Recipe Information
Ingredients
- 500 g fresh scallops
- 150 g all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp garlic powder
- 250 ml cold sparkling water
- 500 ml vegetable oil
- 1 piece lemon wedges
Instructions
Rinse the scallops under cold water and pat them dry thoroughly with paper towels. If necessary, remove the side muscle from each scallop.
In a medium mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Whisk together to ensure ingredients are well combined.
Gradually add the cold sparkling water to the dry ingredients while whisking continuously until a smooth batter forms. The batter should be slightly thick but still fluid enough to coat the scallops.
Heat the vegetable oil in a deep frying pan or heavy-bottomed pot over medium heat until it reaches 180°C (350°F).
Working in batches, dip each scallop into the batter, allowing any excess batter to drip off, then gently lower into the hot oil.
Fry the scallops for approximately 3-4 minutes, or until they are golden brown and cooked through, turning occasionally with a slotted spoon.
Remove the scallops from the oil and let them drain on a plate lined with paper towels to absorb any excess oil.
Repeat the battering and frying process with the remaining scallops.
Serve the battered scallops hot with fresh lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
