Scallop and Pepper Tempura

By Florence Fabricant

Published December 22, 2009

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(13)
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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 1 teaspoon sugar

  • 1 cup flour

  • ½ 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 ¼-inch wide

  • 1 green bell pepper, cored, in slivers ¼-inch wide

  • 1 ⅓ pounds fresh bay scallops, or sea scallops, cut into quarters

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

33 grams carbs; 55 milligrams cholesterol; 1237 calories; 81 grams monosaturated fat; 20 grams polyunsaturated fat; 8 grams saturated fat; 114 grams fat; 1 gram trans fat; 1 gram fiber; 796 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
13 user ratings
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Comments

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Jack

Any veggies would work. I’ll try onions, mushrooms, and zucchini next time! Amazing!

excellent

Used 1 pepper and added sliced mushrooms.

ctm

Incredibly easy and delicious.

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