Posted in Recipes, Restaurants

Scallop Appetizer

Scallop Appetizer 1

Back when I was a kid growing up in Maritime Canada, Clams and Chips were nearly as popular is Fish and Chips and, if you were in a restaurant that served both of these, it was generally a safe bet that you could get Scallops and Chips as well. That dish generally used the larger variety usually of scallop referred to as ‘Sea Scallops’, and even a half-dozen of these, along with chips and cole-slaw, made for a very filling meal. For today’s appetizer version, I am using the smaller ‘Bay Scallops’… as with the old-standby of Scallops and Chips, the scallops are battered but, here, I have jazzed things up a bit …

Scallop Appetizer 2

The basic batter here consists of half a cup of flour and a beaten egg mixed with a little water to make a thick blend. To this, I added a quarter cup of finely minced fresh green chili, a tablespoon of dried red chili flakes, and a teaspoon of garlic salt. After mixing, it helps if you put the batter into the refrigerator to chill.


Scallop Appetizer 3

When you are ready to cook, heat your deep-fry oil to medium and take your batter out of the fridge. I find it easiest to use a skewer to dip each scallop into the batter before sliding them individually into the oil.


Scallop Appetizer 4

You don’t want to overcrowd your oil as the scallops will stick together, so it is best to fry just a few at a time. As they become golden, remove to paper towels to drain and skim away the ‘bits’ that accumulate.


Scallop Appetizer 5

Once all the scallops have been fired, you can add them all back into the oil for a further ‘crisping’. Once done, serve hot along with the traditional Tartar sauce, or whatever condiment you fancy…


I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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