- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup water
- 1 teaspoon harissa (or 2 teaspoons if you like them firecracker hot)
- Pinch salt, plus extra for seasoning over the fried scallops
- 16 medium-sized sea scallops
- Vegetable oil for frying
- Lemon wedges
Fill a cast iron skillet halfway up the side with vegetable oil, and heat to 350°F.
Meanwhile, make the batter by whisking together the flour, the baking powder, the water, harissa, and a pinch of salt.
Toss the scallops into the batter, and coat well. Allow the excess batter to drip off, and then fry the scallops in two or three batches for 3 to 4 minutes. Drain on paper towel. Season with salt while the scallops are still hot.
Serve immediately! Squeeze lemon over the top.
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