Scallop Fritters

Scallops, scallions, a bit a jalapeno crisped up in a light batter. Yum! From chef Jimmy Bradley at the Red Cat in New York City.

• Ready In: 1 hr
• Serves: 6

Ingredients

•  vegetable oil (for frying)
• 1⁄2 cup all-purpose flour
• 1⁄2 cup yellow cornmeal
• 2  teaspoons baking powder
•  kosher salt
•  fresh ground black pepper
• 2  large eggs, lightly beaten
• 1⁄4 cup bottled clam juice
• 1⁄4 cup  pilsnet beer
• 1⁄4 lb fresh scallops, coarsely chopped
• 3  scallions, thinly sliced (white and green parts)
• 1⁄4 cup  finely chopped red onion
• 1  small  jalapeno pepper, minced
•  tartar sauce
•  lemon wedge

Directions

1. In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
2. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.