Dairy-Free Battered Scallops
Crispy, golden, and irresistibly tender, these Dairy-Free Battered Scallops are the ultimate seafood indulgence. Perfectly seasoned with a blend of garlic powder, smoked paprika, and just the right touch of salt and black pepper, these scallops are dipped in a light, bubbly batter made with sparkling water for an airy, crunchy texture. Fried to perfection in vegetable oil, they offer a dairy-free twist on a classic favorite—ideal for those with dietary restrictions or simply seeking a lighter option. Whether served as a stunning appetizer or paired with your favorite sides for a full meal, these scallops are best enjoyed fresh and hot with a squeeze of bright, zesty lemon. Easy to prepare in just 25 minutes, this recipe is a perfect choice for weeknight dinners or impressing guests with gourmet flavors at home.
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Ingredients
- 12 pieces large scallops
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 cup sparkling water
- 2 cups vegetable oil
- 1 whole lemon wedges
Directions
Step 1
Pat the scallops dry with paper towels to remove any excess moisture. This helps the batter adhere better.
Step 2
In a medium mixing bowl, combine the all-purpose flour, baking powder, cornstarch, salt, black pepper, garlic powder, and smoked paprika.
Step 3
Gradually whisk in the sparkling water until a smooth batter forms. The consistency should be similar to that of pancake batter. If the batter is too thick, add more sparkling water, a tablespoon at a time.
Step 4
Heat the vegetable oil in a large saucepan or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of batter into the oil; if it sizzles and rises to the surface quickly, the oil is ready.
Step 5
Dip each scallop into the batter, allowing any excess to drip off before carefully placing it into the hot oil.
Step 6
Fry the scallops in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side, or until they are golden brown and cooked through.
Step 7
Remove the scallops from the oil using a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil.
Step 8
Serve the battered scallops hot with lemon wedges on the side for squeezing over.
Nutrition Facts
| Serving size | (1323.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4493.3 |
| Total Fat 422.5g | 0% |
| Saturated Fat 60.3g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 147.6mg | 0% |
| Sodium 5229.4mg | 0% |
| Total Carbohydrate 131.0g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 3.1g | |
| Protein 87.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.9mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 1452.7mg | 0% |
Source of Calories