Deep Fried Scallops and Shrimp Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Shrimp20 Large
 White wine1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Bouquet garni1
 Freshly ground black pepper1
 Whole wheat flour2 Tablespoon
 Oil2 Cup (32 tbs) (For Deep Frying)
 Lime wedges3
For batter
 Whole wheat flour1 Cup (16 tbs)
 Milk1 Cup (16 tbs)
 Egg1 , separated
 Cayenne1 Pinch
For tartar sauce
 Mayonnaise1 Cup (16 tbs)
 Capers1 Teaspoon, finely chopped
 Chopped chives1 Teaspoon
 Dijon mustard1 Teaspoon


To make the batter, sift the flour and blend in the milk, egg yolk and cayenne.
Set aside to rest for 20 minutes.
Beat the egg white until stiff and fold it into the batter.
To make the tartar sauce, whisk together the mayonnaise, capers, chives and mustard.
Clean the scallops.
Peel and devein the shrimp.
Bring the wine and water to a boil with the bouquet garni.
Blanch the seafood in the liquid, remove and drain.
Season the seafood, coat with flour and dip into batter.
Deep-fry each piece until golden and drain.
Serve hot with tartar sauce and lime wedges.