Duo of scallops
This is part of a dinner party post from March 22, 2008. For the full post, click here
Asparagus
6 Large Scallops
12 Small Scaallops
Tempura Mix
Water
AP Flour
3 oz Polenta or Cornmeal
12 oz Chicken stock
1 Chipotle in adobo
1 beet
Salt and pepper
Mix tempura mix with water according to box instructions. Make sure to use lots of ice so it fries up crispy.
Heat 12 oz of chicken stock until simmering. Add grated beet and let simmer for 3 minutes.
Add one chipotle diced, then whisk in polenta. Cook for 10 or 15 min continually whisking.
Salt and pepper larger Scallops. Fry in very hot pan - 6 minutes a side (About)
Take smaller scallops and asparagus and dip into AP Flour, then tempura batter and drop into fry liquid at 350 Degrees. For about 2 minutes
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