High Protein Battered Scallops
Elevate your seafood game with these irresistible High Protein Battered Scallops—a perfect blend of indulgence and nutrition. This recipe features succulent scallops coated in a light, crispy batter made with chickpea flour and whey protein isolate for a protein-packed twist. Enhanced with the zesty brightness of lemon, aromatic garlic, and smoky paprika, the batter is mixed with sparkling water and egg whites for an airy, golden finish. Fried to perfection in hot vegetable oil, these scallops deliver a satisfying crunch while maintaining their tender interior. Garnished with fresh parsley and ready in under 30 minutes, this dish is ideal for a quick, impressive appetizer or a high-protein main course. Perfect for seafood lovers and fitness enthusiasts alike, these battered scallops will be a hit at the table.
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Recipe Information
Ingredients
- 500 grams scallops
- 1 cup chickpea flour
- 1 scoop whey protein isolate
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon baking powder
- 1 cup sparkling water
- 2 large egg whites
- 1 teaspoon lemon zest
- 2 cups vegetable oil
- 2 tablespoons fresh parsley
Instructions
Begin by rinsing the scallops under cold water, then pat them dry with paper towels to ensure they're free from excess moisture.
In a medium bowl, whisk together the chickpea flour, whey protein isolate, salt, black pepper, garlic powder, paprika, and baking powder.
Add the sparkling water and egg whites to the dry ingredients and whisk until you have a smooth batter without lumps.
Stir in the lemon zest to add a fragrant aroma to the batter.
In a large heavy-bottomed pan, heat the vegetable oil over medium-high heat. The oil should be around 350°F (175°C) before frying.
Once the oil is hot, dip each scallop into the batter, ensuring it is fully coated.
Carefully place the battered scallop into the hot oil. Fry in batches to avoid overcrowding, which cools the oil and makes the batter soggy.
Fry the scallops for about 2-3 minutes on each side until they turn golden brown and the interiors are just cooked.
Remove the scallops with a slotted spoon and drain on a plate lined with paper towels to soak up any excess oil.
Garnish with freshly chopped parsley and serve immediately while hot for the best texture and flavor.
Nutrition Facts
Calories |
4676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.6 g | 552% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 269.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 15.4 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2787 mg | 59% | |
*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.
