Tempura Scallops

Recipe is from Scallops, A New England Coastal Cookbook.


Tempura Batter

  • 2 eggs, separated
  • 1 bottle Wachusett IPA, or ale of your choice
  • 1 tablespoon olive oil
  • 1 cup flour

Scallops and Vegetables

  • 1⁄2 pound small, whole mushrooms
  • 1⁄2 pounds fresh broccoli, cut in pieces
  • 1⁄2 ponds fresh green beans, cut up
  • 1 pound medium-size bay scallops, trimmed, rinsed, patted dry, and left whole
  • 2 quarts canola oil

Optional Spices

  • Red pepper
  • Garlic powder
  • Onion powder
  • Cajun spices


Tempura Batter

  1.  Prepare batter by combining egg yolks, beer, oil, and flour in medium bowl. Mix well.
  2. In a small bowl, beat egg whites until stiff. Gently fold whites into batter.
  3.  Add spices to your taste if desired or sprinkle them later before serving.

Scallops and Vegetables

  1. Arrange cut vegetables and scallops on several small plates. You will be cooking these individually in the deep fryer.
  2.  Heat oil in a deep fryer to 375 degrees, using a deep-frying thermometer. When oil reaches the desired temperature, dip mushrooms, broccoli, and green beans into batter, drain extra batter, and fry in oil in small batches. Do not crowd fryer. Cook veggies to desired color, golden brown. Watch carefully. This should only take two to four minutes, depending on oil temperature. Drain on paper towels. Put vegetables on an ovenproof dish or pan and keep warm in 200 degree oven while cooking scallops.
  3. Put scallops into batter, drain excess batter, and then fry in oil for two to three minutes until golden brown. Drain on paper towels, then place on platter along with vegetable