Sweet sea scallops get a light, golden crust in this appetizer, while a smoky tea-infused aioli adds a surprising finish. The key ingredient is Funnel Mill’s Lapsang Souchong, brewed strong and stirred into a lemony dipping sauce.
Serves: 4 as an appetizer
Ingredients
For the scallops
- 1 lb large sea scallops, side muscles removed
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg
- ⅓ cup cold sparkling water
- ½ tsp salt, plus more to finish
- Neutral oil, for frying
For the Lapsang Souchong Aioli
- 1 tsp Lapsang Souchong
- 2 tbsp hot water
- ½ cup mayonnaise
- 1 tsp lemon juice
- ½ tsp lemon zest
- Lemon wedges, to serve
Method
- Make the tea: Steep the Lapsang Souchong in the hot water for 5 minutes. Strain and let cool.
- Mix the aioli: Stir 1 teaspoon of the brewed tea into the mayonnaise with the lemon juice and zest. Add a little more tea to taste, keeping the sauce thick enough for dipping. Refrigerate until serving.
- Prepare the scallops: Pat them thoroughly dry. Whisk together the flour, cornstarch, and salt. Beat in the egg and cold sparkling water just until combined; a few lumps are fine.
- Fry: Heat about 2 inches of neutral oil in a heavy pot to 350°F (175°C). Dip each scallop in batter and let the excess drip off. Fry in small batches, turning once, for about 2–3 minutes, until golden and opaque in the center. Keep the oil near 350°F and avoid crowding the pot.
- Serve: Drain briefly on a rack, sprinkle with salt, and serve immediately with the smoky aioli and lemon wedges.
Kitchen note: Dry scallops hold onto batter better. Patting them well before dipping is the simplest way to get that crisp crust.