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Florida Lobster and Sea Scallop Fritters - apple jelly

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Categories:
apple jelly green bell pepper red bell pepper jalapeno fresh parsley red onion cilantro lobster scallops olive oil all-purpose flour baking powder sugar salt black pepper eggs green onion red onion clam juice lager beer jalapeno vegetable
Viewed: 52 - Published at: 8 years ago

Ingredients

  • One 6-ounce jar apple jelly
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 large jalapeno, finely diced
  • 1/4 cup finely diced fresh parsley
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped cilantro
  • 4 ounces Florida lobster meat
  • 4 ounces sea scallops
  • 2 teaspoons olive oil
  • 1/2 cup all-purpose flour
  • 1/2 cup semolina flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup chopped green onion
  • 1/4 cup finely diced red onion
  • 1/4 cup clam juice
  • 1/4 cup lager beer
  • 1 teaspoon chopped jalapeno
  • Vegetable or canola oil, for frying

Method

  • For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl.
  • Let set at least 1 hour to infuse the flavors.
  • For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook.
  • Chop the lobster and dice the scallops.
  • Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl.
  • Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine.
  • Let stand for 5 minutes
  • Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
  • Drain on paper towels and serve with the pepper jelly on the side.
  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
  • The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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