Fried Scallops with a Beer Batter Crust
Instructions:
- Frothy beer gives these scallops a light coating, yeasty and a little salty. Makes 8 appetizer servings or 4 main-course servings
- 4 to 7 cups peanut oil
- 11â„4 cups all-purpose f lour
- 1â„2 teaspoon baking powder
- About 2 teaspoons salt
- 1â„4 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 1 cup beer, at room temperature but not f lat
- 2 pounds bay or diver scallops, trimmed, each cut in half into two disks
- Pour enough oil into a large saucepan so that it comes halfway up the sides. Clip a deep-frying thermometer to the inside of the pan and place the pan over medium heat. Heat to 350°F.
- Meanwhile, whisk 1 cup flour, baking powder, 1 teaspoon salt, and pepper in a large mixing bowl. Whisk in the egg and beer until smooth.
- Place the halved scallops in a sieve set in the sink; dust the remaining 1â„4 cup flour over them. Shake the sieve until they are lightly coated but the excess flour has fallen off.
- Dip a coated scallop into the prepared batter; gently slide it into the hot oil. Repeat with the remaining scallop halves, dipping and frying only as many as will fit in the pan in one layer without crowding.
- Fry until golden, 2 to 3 minutes, turning once or twice with metal tongs. Transfer to a wire rack. While they’re hot, sprinkle with salt, as desired. Continue making more fried scallops with the remaining batter.
- Garnishes: Basic Pizza Sauce, jarred pizza sauce, or Dijon mustard