Scallop and Pepper Tempura Recipe

Name: Scallop and Pepper Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine soy sauce, lemon juice and sugar, and set aside.
2
Sift flour, cornstarch and salt into a large bowl.
3
Start heating oil in a wok or deep saucepan.
4
Whisk Champagne into flour mixture.
5
Whisk in egg yolk.
6
Beat egg white until frothy and stir in.
7
Season with cayenne.
8
Place pepper strips in batter.
9
Place several layers of paper towel on two large baking sheets.
10
Preheat oven to 200 degrees.
11
When oil reaches 375 degrees, use tongs to lift pepper strips from batter, draining excess, and deep-fry, in several shifts, until lightly browned.
12
As they are done, place on paper towel on one baking sheet.
13
When all strips are fried, place in oven.
14
Place scallops in batter.
15
Drop coated scallops in oil and fry until golden.
16
Remove with slotted spoon and drain on paper towel on second sheet.
17
Arrange scallops on a platter.
18
Arrange pepper strips alongside.
19
Serve with dipping sauce and, if desired, toothpicks for skewering.

1921

kcal

Calories

189

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons lemon juice, 1 teaspoon sugar, 1 cup flour, and more.

Yes, Scallop and Pepper Tempura falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop and Pepper Tempura

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