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Categories:
soy sauce lemon juice sugar flour cornstarch salt vegetable oil sparkling wine egg cayenne red bell pepper green bell pepper bay scallops
Viewed: 50 - Published at: 6 years agoIngredients
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- 1 cup flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 3 cups vegetable oil for deep-frying
- 1 cup Champagne or sparkling wine
- 1 large egg, separated
- Cayenne to taste
- 1 red bell pepper, cored, in slivers 1/4-inch wide
- 1 green bell pepper, cored, in slivers 1/4-inch wide
- 1 13 pounds fresh bay scallops, or sea scallops, cut into quarters
Method
- Combine soy sauce, lemon juice and sugar, and set aside.
- Sift flour, cornstarch and salt into a large bowl.
- Start heating oil in a wok or deep saucepan.
- Whisk Champagne into flour mixture.
- Whisk in egg yolk.
- Beat egg white until frothy and stir in.
- Season with cayenne.
- Place pepper strips in batter.
- Place several layers of paper towel on two large baking sheets.
- Preheat oven to 200 degrees.
- When oil reaches 375 degrees, use tongs to lift pepper strips from batter, draining excess, and deep-fry, in several shifts, until lightly browned.
- As they are done, place on paper towel on one baking sheet.
- When all strips are fried, place in oven.
- Place scallops in batter.
- Drop coated scallops in oil and fry until golden.
- Remove with slotted spoon and drain on paper towel on second sheet.
- Arrange scallops on a platter.
- Arrange pepper strips alongside.
- Serve with dipping sauce and, if desired, toothpicks for skewering.
