Scallops in Beer Tempura
Do you cook with beer? I do! I use it most frequently when making risotto but there are other ways to make use of beer’s unique flavor like in the easy Scallops in Beer Tempura recipe below.
Scallops in Beer Tempura
Serves 2
10 scallops
salt and pepper
1/2 cup all purpose flour
1 TBS corn starch
1/2 tsp salt
1/4 cup beer like Michelob ULTRA
Canola Oil for frying
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Tartar Sauce
1/4 cup mayonnaise
2 TBS relish
Heat oil in large, heavy bottomed pot until it reaches 350°
While the oil is heating add the flour, cornstarch and salt to a bowl, Stir to combine.
Add the beer and stir until well mixed.
Make sure the scallops are very dry and then sprinkle with salt and pepper.
Drop the scallops into the tempura batter to coat. Lift out and let drain.
Drop the scallops into the hot oil and let cook for 4 minutes.
Remove from oil and let drain on a wire rack.
Serve with tartar sauce – mix mayonnaise and relish together.
Fried food does not have to be heavy and greasy – just make sure you have the oil at the right temperature and don’t crowd the pot. The scallops cook quickly and the tempura batter is light thanks to the carbonation in the beer. You can change out the tartar sauce for cocktail sauce or even a soy sauce based dip.
If you want you can always have grilled scallops. Either way, they taste good with an ice cold beer!
