Soy-Free Battered Scallops
Indulge in the light and crispy delight of **Soy-Free Battered Scallops**, the ultimate seafood appetizer or main course that's perfect for those avoiding soy-based ingredients. This simple yet flavorful recipe features tender, ocean-fresh scallops enveloped in a golden, airy batter made with a unique blend of all-purpose flour, cornstarch, and sparkling water for a perfectly crunchy coating. Seasoned with sea salt, black pepper, and topped with a garnish of fresh parsley and zesty lemon wedges, these fried scallops are a masterclass in quick and delicious artistry. Ready in just 30 minutes and fried to perfection, they're sure to impress at any gathering. Plus, the recipe is soy-free and customizable for various dietary preferences. Serve these crispy scallops as an elegant starter or with a side salad for a satisfying dinner experience!
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Recipe Information
Ingredients
- 16 pieces fresh scallops
- 120 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 180 milliliters sparkling water
- 1 whole lemon
- 500 milliliters vegetable oil
- 10 grams fresh parsley
Instructions
Rinse the scallops under cold water and pat dry with paper towels. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sea salt, and black pepper until well combined.
Gradually add the sparkling water to the dry ingredients, whisking continuously until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon.
Heat the vegetable oil in a deep, heavy-bottomed pot or frying pan over medium heat until it reaches 350°F (175°C).
Carefully dip the scallops into the batter, making sure each scallop is fully coated.
Using a slotted spoon, gently lower the battered scallops into the hot oil, frying in batches to avoid overcrowding the pot.
Fry the scallops for about 2 to 3 minutes on each side, or until the batter is golden and crispy. Adjust the heat as necessary to maintain the oil temperature.
Remove the fried scallops with the slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Cut the lemon into wedges and finely chop the parsley.
Serve the battered scallops hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
4899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.4 g | 574% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.8 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1818 mg | 39% | |
*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.
