Ingredients
Units Scale
- 10 medium scallops
- 100g plain flour
- 150ml cold lager
- 1 tsp salt
- 1/4 tsp baking powder
- Tartare sauce, as needed
- Pea purée, as needed
Instructions
- Firstly prepare your scallops. If you have bought fresh scallops in a shell, shuck and remove the abductor muscle and roe.
- Prepare your batter by adding your flour mix, salt and baking powder in to a bowl. Open your fridge cold beer at the very last minute to conserve gas and pour it in whilst mixing with a whisk. Don’t worry if it’s a lumpy batter – the lumps will add great texture!
- Heat up your frying oil to 180c/355f using a thermometer. Once at temperature, slowly drop your scallops in. Start with the largest and add the smallest last. Fry for 1-2 minutes ensuring that the batter is nicely browned and crispy.
- Drain on kitchen paper and season with salt. Serve immediately with tartare sauce and pea purée.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Entree
- Cuisine: British