The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Batter Fried Scallops
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Ever wondered how to make scallops that rival your favorite restaurant? With this batter fried recipe, you'll create a crowd-pleaser that's both easy and satisfying.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
1 pound scallops
Batter
3 tablespoons oil
1 large egg, beaten
1/2 cup milk
1 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
oil for deep frying
directions
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.
added by
memphismom
nutrition data
350 calories, 14 grams fat, 30 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
April 19, 2019
Tasty, but the batter was a bit too thick for me.
March 19, 2014
The recipe is fine...your basic batter. But, I would highly recommend two things. One. make sure you pat dry the scallops. You need to do this for two reasons. There is a lot of moisture in scallops which will make it difficult to get a good sear and also will keep the batter from adhering to the scallops. Secondly, I would recommend not ruining your deep fried scallops by dipping them in tartar sauce. Try using a good quality malt vinegar drizzled on them, Bon Apetite
October 27, 2013
It doesn't say what kind of scallops to use but I had to assume that it meant sea scallops and not bay scallops. I thought it was a very good recipe. I think I'll try the batter with shrimp too.
July 25, 2013
Dry the scallops well before dipping in the batter. Or you can also lightly dust them with cornstarch first and it will stick better. These are really good. Also don't overcook them or they will be tough. Just until they get brown. I like using a deep fryer because they will brown on all sides quicker and less chance of getting overcooked.
I was not impressed with this recipe... not because the batter wasn't good (because it definitely was), but because it didn't stick to the scallops. I don't know what I did wrong but it just didn't work out with me. Thank you for the recipe, though.
May 1, 2011
The batter is really nice on these. I actually use the batter recipe for all kinds of seafood to fry it, and it's a nice alternative to the typical beer batter.