Alive and Cooking

Tempura Scallops

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12 raw scallops

1/3 continental cucumber, cut in 12 slices

Canola oil


1 ½ cups cornflour

1 ½ cups plain flour

½ tsp sea salt flakes

Soda water, chilled


2 spring onions, finely chopped

1 green apple, finely diced

1/3 continental cucumber, finely diced

2 finger limes, flesh removed

1 tsp malt vinegar

Extra virgin olive oil


In a bowl, whisk together the batter ingredients with enough soda water to form a runny, frothy consistency. Coat the scallops in batter and shallow-fry until crispy.

Mix together the salsa ingredients with a splash of oil.

Arrange the slices of cucumber onto a platter, serve the scallops on top with a spoonful of salsa.

Tempura Scallops