Gluten-Free Battered Scallops

Delight in the crispy, golden perfection of Gluten-Free Battered Scallops, an irresistible seafood treat that's perfect for those with dietary restrictions. This recipe combines tender, buttery sea scallops with a light and airy batter made from rice flour, gluten-free cornmeal, and a fizzy touch of cold sparkling water for ultimate crispiness. A hint of paprika and lemon zest infuses the batter with a subtle kick and refreshing brightness, while frying in hot vegetable oil creates an irresistibly crunchy exterior. Perfect as an appetizer or a main dish, these scallops are served with fresh lemon wedges for a zesty finishing touch. Ready in just 30 minutes, this easy gluten-free recipe captures the flavors of a seaside feast in every bite!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large sea scallops
• 1 cup rice flour
• 0.5 cup gluten-free cornmeal
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 1 cup cold sparkling water
• 1 teaspoon lemon zest
• 4 cups vegetable oil
• 1 whole lemon wedges

Directions

Step 1

Begin by preparing the scallops. Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are completely dry to help the batter adhere properly.

Step 2

In a medium mixing bowl, combine the rice flour, gluten-free cornmeal, baking powder, salt, ground black pepper, and paprika. Mix these dry ingredients until well-combined.

Step 3

Gradually add the cold sparkling water to the dry mixture, whisking gently until you achieve a smooth batter. Be careful not to overmix. If the batter is too thick, add a little more sparkling water.

Step 4

Stir in the lemon zest into the batter for an extra hint of freshness.

Step 5

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure the oil is at the right temperature for frying.

Step 6

Dip each dry scallop into the prepared batter, ensuring they are evenly coated.

Step 7

Carefully place the battered scallops into the hot oil, frying them in batches to avoid overcrowding. Fry each batch for about 3 to 4 minutes, or until they turn golden brown and are cooked through. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Step 8

Serve the scallops immediately with lemon wedges on the side for squeezing over. They are best enjoyed fresh and crispy.

Nutrition Facts

Serving size	1948.8 grams (1948.8g)

Amount per serving	% Daily Value*
Calories	8506

Total Fat 842.70g	1080%
Saturated Fat 120.60g	603%
Polyunsaturated Fat 537.60g
Cholesterol 186mg	62%
Sodium 4658mg	203%
Total Carbohydrate 209.30g	76%
Dietary Fiber 10.90g	39%
Total Sugars 3.20g
Protein 110.00g	220%

Vitamin D 0IU	0%
Calcium 81mg	6%
Iron 5mg	26%
Potassium 1792mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.6%

Protein: 5.0%

Carbs: 9.4%