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Tempura Scallops

Tempura Scallops

Servings: 6 servings


Tempura Batter

  • 2 Eggs separated
  • 1 bottle Wachusett IPA or ale of your choice
  • 1 tbsp Olive Oil
  • 1 cup Flour

Scallops and Vegetables

  • 1/2 lb. Small, whole mushrooms
  • 1/2 lb. fresh broccoli cut in pieces
  • 1/2 lb. fresh green beans cut up
  • 1 lb. 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

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

Scallops and Vegetables

  • Arrange cut vegetables and scallops on several small plates. You will be cooking these individually in the deep fryer.
  • 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.
  • 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
  • Place vegetables and scallops on serving plate with lemon wedges. If desired, sprinkle spices and serve with your choice of sauces such as Hoisin sauce, mustard sauce or sweet and sour sauce.


Recipe is from Scallops, A New England Coastal Cookbook by Elaine Tammi and Karin A. Tammi.
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