Scallop Fritters Recipes

Steps:

• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
• Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
• Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.

Steps:

• For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors.
• For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops.
• Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes
• Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
• Drain on paper towels and serve with the pepper jelly on the side.

Steps:

• In a large saucepan, heat 2 inches of oil to 350°F.
• Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper.
• Add the eggs, clam broth and beer and whisk until the batter is smooth.
• Fold in the scallops, scallions, onion and jalapeño.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes.
• Using a slotted spoon, transfer the fritters to paper towels.
• Serve with tartar sauce and lemon slices or wedges.

Steps:

• In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.

Steps:

• Make chipotle mayonnaise:
• Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
• Make fritters:
• Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
• Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
• Serve fritters with chipotle mayonnaise.