Soy-Free Battered Scallops
Crispy, golden perfection meets allergen-friendly innovation with this Soy-Free Battered Scallops recipe, a gluten-lite seafood favorite perfect for dinner parties or indulgent weeknight meals. Succulent fresh scallops are enveloped in a light and airy batter made from a blend of all-purpose flour, cornstarch, and the effervescent magic of sparkling water, ensuring a delightfully crisp texture without any soy products in sight. These scallops are fried to golden-brown perfection and seasoned with a touch of sea salt and black pepper for a subtle flavor boost, then served hot with a zesty wedge of lemon and a sprinkle of fresh parsley. Ready in just 30 minutes, this quick and easy dish is a surefire way to impress your guests or elevate your own seafood cravings. Perfect as an appetizer or main course, these scallops pair beautifully with a side of tangy dipping sauce or a fresh green salad.
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Ingredients
- 16 pieces fresh scallops
- 120 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 180 milliliters sparkling water
- 1 whole lemon
- 500 milliliters vegetable oil
- 10 grams fresh parsley
Directions
Step 1
Rinse the scallops under cold water and pat dry with paper towels. Set aside.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sea salt, and black pepper until well combined.
Step 3
Gradually add the sparkling water to the dry ingredients, whisking continuously until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon.
Step 4
Heat the vegetable oil in a deep, heavy-bottomed pot or frying pan over medium heat until it reaches 350°F (175°C).
Step 5
Carefully dip the scallops into the batter, making sure each scallop is fully coated.
Step 6
Using a slotted spoon, gently lower the battered scallops into the hot oil, frying in batches to avoid overcrowding the pot.
Step 7
Fry the scallops for about 2 to 3 minutes on each side, or until the batter is golden and crispy. Adjust the heat as necessary to maintain the oil temperature.
Step 8
Remove the fried scallops with the slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 9
Cut the lemon into wedges and finely chop the parsley.
Step 10
Serve the battered scallops hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
| Serving size | (1359.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4899.4 |
| Total Fat 447.4g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 284.1g | |
| Cholesterol 196.8mg | 0% |
| Sodium 4836.1mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 1.8g | |
| Protein 112.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 163.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1817.9mg | 0% |
Source of Calories