Batter For Scallops Seafood

DEEP-FRIED CLAMS OR SCALLOPS

Steps:

• Thaw scallops, if frozen. Prepare Spicy Cocktail Sauce or Sweet and Sour Sauce, if desired. If scallops are large, cut in half. Rinse clams or scallops; pat dry with paper towels. Set aside.
• For batter, in a medium mixing bowl combine flour, sugar, and 1/4 teaspoon salt. In a small mixing bowl combine egg, 2 tablespoons cooking oil, and 3/4 cup cold water. Add to flour mixture; beat smooth.
• In a deep-fat fryer or a 2-quart saucepan heat 2 inches shortening or oil to 375 degree F (see tip below). Dip clams or scallops into batter. Fry a few at a time, until golden brown, turning once. Allow 1 to 1-1/2 minutes for clams and 2 to 2-1/2 minutes for scallops. Remove from fat and drain on paper towels. Keep fried clams or scallops warm in a 300 degree F oven while frying remaining seafood. Serve with sauce, if desired. Makes 4 servings. Spicy Cocktail Sauce
• In a 1-quart saucepan cook onion and garlic in hot butter over medium-high heat until tender but not brown, stirring often. Stir in water, tomato paste, horseradish, lemon juice,Worcestershire sauce, dry mustard, salt, and ground red pepper. Bring to boiling. Reduce heat, then simmer, uncovered, for 5 to 10 minutes or until of desired consistency. Serve warm or chilled with seafood. Makes about 1 cup. Sweet and Sour Sauce
• In a 1-quart saucepan combine brown sugar, cornstarch, and ground ginger. Stir in pineapple juice, green pepper, vinegar, and soy sauce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir sauce for 2 minutes more. Serve sauce warm with seafood. Makes 3/4 cup. Use a deep-fat frying thermometer to check the temperature of the fat. Place it so the bulb does not touch the pan. Carefully control the temperature of the fat by adjusting the heat.

EASY FRIED SCALLOPS

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
• Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
• Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

SHEILA'S BATTER FOR CLAMS, SHRIMP, SCALLOPS, ONION RINGS

Steps:

• Add salt and pepper to flour and baking powder.
• Mix egg and milk together.
• Combine all, and mix well.
• Dip seafood in batter, and then deep fry in hot oil, at 350, until seafood is no longer opague color in the middle, and/or batter is a golden brown, approximately 3-5 minutes.
• Drain on paper towels, and serve hot.

BATTER FRIED SCALLOPS

Steps:

• Preheat oil to 365 degrees F in a deep fryer or deep saucepan. Whisk together egg, milk and oil in a bowl. Sift together flour, sugar, salt and pepper. Add to egg mixture and beat until smooth. Dip scallops into batter. Fry a few scallops at a time for 2 to 3 minutes (depending on size) or until golden brown. Turn as needed. Drain on paper towels. Serve with tartar sauce.

BEER BATTER FRIED BAY SCALLOPS

Steps:

• Rinse the scallops and drain to a towel.
• In a large bowl, mix 1/2 cup of the flour, the corn meal, hot sauce, salt and pepper with enough beer to make a batter a little thinner than a pancake batter.
• Put the remaining flour in a plastic bag, add the scallops, close the bag and shake well to coat them evenly.
• Remove batches of the scallops, coat well in the batter and fry in the pre- heated oil until golden brown.
• Remove the scallops from the oil and drain on paper towels.
• These go great with batter fried okra, a big baked potato and Cocktail Sauce on the side.

DEEP-FRIED SCALLOPS

Steps:

• Gather ingredients.
• If scallops are quite large, cut them so the sizes are fairly uniform.
• Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
• Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
• Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
• In a bowl, combine flour, salt, paprika, and black pepper.
• In another bowl, whisk eggs with the milk.
• Put the fine breadcrumbs in a third bowl.
• Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
• Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.
• Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
• Repeat with subsequent batches.
• Serve immediately with your choice of cocktail sauce , rémoulade sauce , or tartar sauce. Enjoy.

FISH AND SEAFOOD TEMPURA

Steps:

• Gather the ingredients.
• Season the seafood with salt and set it aside.
• Lay out a paper towel under a rack to place the fried seafood on.
• Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
• Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
• Only when the oil is hot, whisk the egg yolk and the sparkling water together.
• Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
• Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
• Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
• Once the seafood is out of the oil, lay it on the rack to drain.
• Check the oil temperature between batches. Fry subsequent batches.
• Serve immediately with dipping sauce and enjoy.