Gluten-Free Battered Scallops
Delight in the crispy, golden perfection of Gluten-Free Battered Scallops, an irresistible seafood treat that's perfect for those with dietary restrictions. This recipe combines tender, buttery sea scallops with a light and airy batter made from rice flour, gluten-free cornmeal, and a fizzy touch of cold sparkling water for ultimate crispiness. A hint of paprika and lemon zest infuses the batter with a subtle kick and refreshing brightness, while frying in hot vegetable oil creates an irresistibly crunchy exterior. Perfect as an appetizer or a main dish, these scallops are served with fresh lemon wedges for a zesty finishing touch. Ready in just 30 minutes, this easy gluten-free recipe captures the flavors of a seaside feast in every bite!
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Ingredients
- 1 pound large sea scallops
- 1 cup rice flour
- 0.5 cup gluten-free cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 1 cup cold sparkling water
- 1 teaspoon lemon zest
- 4 cups vegetable oil
- 1 whole lemon wedges
Directions
Step 1
Begin by preparing the scallops. Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are completely dry to help the batter adhere properly.
Step 2
In a medium mixing bowl, combine the rice flour, gluten-free cornmeal, baking powder, salt, ground black pepper, and paprika. Mix these dry ingredients until well-combined.
Step 3
Gradually add the cold sparkling water to the dry mixture, whisking gently until you achieve a smooth batter. Be careful not to overmix. If the batter is too thick, add a little more sparkling water.
Step 4
Stir in the lemon zest into the batter for an extra hint of freshness.
Step 5
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the right temperature for frying.
Step 6
Dip each dry scallop into the prepared batter, ensuring they are evenly coated.
Step 7
Carefully place the battered scallops into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 3 to 4 minutes, or until they turn golden brown and are cooked through. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
Step 8
Serve the scallops immediately with lemon wedges on the side for squeezing over. They are best enjoyed fresh and crispy.
Nutrition Facts
| Serving size | (1948.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8505.5 |
| Total Fat 842.7g | 0% |
| Saturated Fat 120.6g | 0% |
| Polyunsaturated Fat 537.6g | |
| Cholesterol 186.0mg | 0% |
| Sodium 4658.4mg | 0% |
| Total Carbohydrate 209.3g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 3.2g | |
| Protein 110.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.8mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 1792.3mg | 0% |
Source of Calories