Scallop Appetizer – Sybaritica

Back when I was a kid growing up in Maritime Canada, Clams and Chips were nearly as popular is Fish and Chips and, if you were in a restaurant that served both of these, it was generally a safe bet that you could get Scallops and Chips as well. That dish generally used the larger variety usually of scallop referred to as ‘Sea Scallops’, and even a half-dozen of these, along with chips and cole-slaw, made for a very filling meal. For today’s appetizer version, I am using the smaller ‘Bay Scallops’… as with the old-standby of Scallops and Chips, the scallops are battered but, here, I have jazzed things up a bit …

The basic batter here consists of half a cup of flour and a beaten egg mixed with a little water to make a thick blend. To this, I added a quarter cup of finely minced fresh green chili, a tablespoon of dried red chili flakes, and a teaspoon of garlic salt. After mixing, it helps if you put the batter into the refrigerator to chill.

When you are ready to cook, heat your deep-fry oil to medium and take your batter out of the fridge. I find it easiest to use a skewer to dip each scallop into the batter before sliding them individually into the oil.

You don’t want to overcrowd your oil as the scallops will stick together, so it is best to fry just a few at a time. As they become golden, remove to paper towels to drain and skim away the ‘bits’ that accumulate.

Once all the scallops have been fired, you can add them all back into the oil for a further ‘crisping’. Once done, serve hot along with the traditional Tartar sauce, or whatever condiment you fancy…