For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Old Bay Fried Scallops and Salad
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Old Bay Fried Scallops and Salad Recipe
Scallop season is such a highlight in the year for me. I often dive for them or enjoy them from the local seafood market. The cool thing about this recipe is you can always switch out the scallops for another favorite, even fish. It’s a great way to create memories on the road.
- 10 1/2 fl oz beer (any type is fine)
- 1 cup self-raising flour, plus extra for dusting
- 12 scallops
- Rice bran oil
- Old Bay seasoning (or use a blend of smoked paprika, salt and finely grated lemon zest)
- 1 small zucchini, cut into thin strips
- Small handful of cilantro
- Handful of mixed lettuce leaves
- Juice of 1 lemon
- Extra virgin olive oil
- Good-quality tartar sauce
- 1 Whisk
- 1 Medium sauce pan
- 1 Medium mixing bowl
Place the beer and flour in a bowl and whisk until well combined with no lumps.
Pat the scallops dry with paper towel. Make sure there is no water remaining on the scallops, otherwise they will spit during cooking and make the batter soggy. Season the scallops with salt and toss in a little extra flour to lightly coat.
Pour enough rice bran oil into a medium saucepan to ensure the scallops are just covered when cooking, and heat it to 350°F or until a test drop of batter browns in 30 seconds.
Dip the scallops in the batter, letting any excess drip off, and carefully place in the oil. Fry for 4 minutes or until golden, then remove and drain on paper towel. Season with the Old Bay seasoning.
Combine the zucchini, cilantro and lettuce in a bowl and dress with the lemon juice and a good glug of olive oil. Gently toss to combine.
Arrange the fried scallops on a plate and dollop some tartar sauce on the side. Serve with the salad.