This Spicy Scallop Appetizer jazzes up the usual plain-old, boring battered scallops with the addition of green and red chili to the coating mix.
Course: Appetizer
Cuisine: Western
Keyword: Chillies, Scallops
Author: John Thompson
Ingredients
12-18Bay Scallops
½CupFlour
1Egg
¼CupGreen Chilifinely minced
1Tbsp.Dried Red Chili Flakes
1tsp.Garlic Salt
Instructions
Beat the egg with the flour and add just enough water to make a thick batter, then stir in both sorts of chili and the garlic salt. Place the mix in the refrigerator to chill.
Heat deep-fry oil to medium hot, coat the scallops with batter, and, working in small batches to avoid sticking, deep-fry them until nicely golden.
Do a second fry of all the scallops together for a half-minute or so, then drain well on paper towels.
Serve, garnished as you like, with Tartar Sauce, or your dipping condiment of choice.