Gluten-Free Battered Scallops
Delight in the crispy perfection of Gluten-Free Battered Scallops, a light yet satisfying dish that's perfect for seafood lovers! This recipe features tender, sweet sea scallops coated in a flavorful batter made with rice flour, gluten-free cornmeal, and a hint of paprika for a subtle kick. The addition of cold sparkling water ensures a delicate crunch with every bite, while the bright pop of lemon zest elevates the dish with a fresh citrusy aroma. Deep-fried to golden-brown perfection, these scallops are quick to make—ready in just 30 minutes from start to finish—and perfect as an appetizer or main course. Serve them hot with lemon wedges for a zesty finishing touch that pairs beautifully with their crispy exterior. Ideal for those seeking gluten-free seafood options, this recipe is a show-stopping crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound large sea scallops
- 1 cup rice flour
- 0.5 cup gluten-free cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 cup cold sparkling water
- 1 teaspoon lemon zest
- 4 cups vegetable oil
- 1 whole lemon wedges
Instructions
Begin by preparing the scallops. Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are completely dry to help the batter adhere properly.
In a medium mixing bowl, combine the rice flour, gluten-free cornmeal, baking powder, salt, ground black pepper, and paprika. Mix these dry ingredients until well-combined.
Gradually add the cold sparkling water to the dry mixture, whisking gently until you achieve a smooth batter. Be careful not to overmix. If the batter is too thick, add a little more sparkling water.
Stir in the lemon zest into the batter for an extra hint of freshness.
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the right temperature for frying.
Dip each dry scallop into the prepared batter, ensuring they are evenly coated.
Carefully place the battered scallops into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 3 to 4 minutes, or until they turn golden brown and are cooked through. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
Serve the scallops immediately with lemon wedges on the side for squeezing over. They are best enjoyed fresh and crispy.
Nutrition Facts
Calories |
8506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 842.7 g | 1080% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 3.2 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1792 mg | 38% | |
*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.
