Old Bay Fried Scallops and Salad



10 1/2 fl oz beer (any type is fine)

1 cup self-raising flour, plus extra for dusting

12 scallops


Rice bran oil

Old Bay seasoning (or use a blend of smoked paprika, salt and finely grated lemon zest)

1 small zucchini, cut into thin strips

Small handful of cilantro

Handful of mixed lettuce leaves

Juice of 1 lemon

Extra virgin olive oil

Good-quality tartar sauce

Feeds 2


Place the beer and flour in a bowl and whisk until well combined with no lumps.

Pat the scallops dry with paper towel. Make sure there is no water remaining on the scallops, otherwise they will spit during cooking and make the batter soggy. Season the scallops with salt and toss in a little extra flour to lightly coat.

Pour enough rice bran oil into a medium saucepan to ensure the scallops are just covered when cooking, and heat it to 350°F or until a test drop of batter browns in 30 seconds.

Dip the scallops in the batter, letting any excess drip off, and carefully place in the oil. Fry for 4 minutes or until golden, then remove and drain on paper towel. Season with the Old Bay seasoning.

Combine the zucchini, cilantro and lettuce in a bowl and dress with the lemon juice and a good glug of olive oil. Gently toss to combine.

Arrange the fried scallops on a plate and dollop some tartar sauce on the side. Serve with the salad.

In partnership with Thor Industries.