Dairy-Free Battered Scallops
Delight your taste buds with these *Dairy-Free Battered Scallops*, a golden, crispy seafood sensation perfect for anyone avoiding dairy! This recipe features a light and airy batter made with sparkling water, delivering an irresistibly crunchy texture that perfectly complements the tender scallops inside. Seasoned with a blend of smoky paprika, garlic powder, and black pepper, every bite is packed with bold, savory flavor. Best of all, the recipe comes together in just 25 minutes, making it an excellent choice for weeknight dinners or entertaining guests. Serve these crispy scallops fresh out of the fryer with a squeeze of zesty lemon for a bright, citrusy finish. Whether you’re cooking for yourself or a crowd, this dairy-free indulgence is sure to impress! Keywords: dairy-free scallops, crispy seafood recipe, easy battered scallops, quick seafood dinner.
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Recipe Information
Ingredients
- 12 pieces large scallops
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 cup sparkling water
- 2 cups vegetable oil
- 1 whole lemon wedges
Instructions
Pat the scallops dry with paper towels to remove any excess moisture. This helps the batter adhere better.
In a medium mixing bowl, combine the all-purpose flour, baking powder, cornstarch, salt, black pepper, garlic powder, and smoked paprika.
Gradually whisk in the sparkling water until a smooth batter forms. The consistency should be similar to that of pancake batter. If the batter is too thick, add more sparkling water, a tablespoon at a time.
Heat the vegetable oil in a large saucepan or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of batter into the oil; if it sizzles and rises to the surface quickly, the oil is ready.
Dip each scallop into the batter, allowing any excess to drip off before carefully placing it into the hot oil.
Fry the scallops in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Remove the scallops from the oil using a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
Serve the battered scallops hot with lemon wedges on the side for squeezing over.
Nutrition Facts
Calories |
4493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.5 g | 542% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.1 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1453 mg | 31% | |
*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.
