Chef Jimmy Bradleys Scallop Fritters Recipes

Steps:

• In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.

Steps:

• In a large saucepan, heat 2 inches of oil to 350°F.
• Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper.
• Add the eggs, clam broth and beer and whisk until the batter is smooth.
• Fold in the scallops, scallions, onion and jalapeño.
• Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes.
• Using a slotted spoon, transfer the fritters to paper towels.
• Serve with tartar sauce and lemon slices or wedges.

Steps:

• For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors.
• For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops.
• Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes
• Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
• Drain on paper towels and serve with the pepper jelly on the side.

Steps:

• Wash scallops in cold water, and drain on paper towel.
• Beat eggs.
• Add salt to crumbs.
• Roll scallops in crumbs, then dip in egg. Roll in crumbs again.
• Deep fry 2-3 minutes or until golden brown. Scallops are done when they are white in the middle.
• Drain on absorbent paper towels.
• Serve with lemon and ketchup, tarter sauce, or cocktail sauce.

Steps:

• Preheat broiler. Place rack 4 to 5 inches from heat source.
• If you are using large sea scallops, slice horizontally through center.
• Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
• Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
• Broil about 5 to 7 minutes.
• Serve hot with lemon wedges.
• Serves 3 or 4 as a main course, 6 to 8 as an appetizer.

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.