Fried Scallop Roll

Instructions

1. 1

   Prepare Scallops and Batter

   • Using paper towels, pat the sea scallops completely dry. This step is crucial for a crispy coating.
   • In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp of the salt, black pepper, and paprika.
   • Slowly whisk in the milk until you have a smooth batter with the consistency of thin pancake batter. Let it rest for 5-10 minutes.
2. 2

   Heat Oil and Toast Buns

   • Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
   • While the oil heats, brush the flat outer sides of the hot dog buns with melted butter.
   • Toast the buns in a non-stick skillet over medium heat for 1-2 minutes per side, until golden brown and crisp. Set aside.
3. 3

   Fry the Scallops

   • Once the oil is at temperature, work in batches. Dip each dry scallop into the batter, allowing any excess to drip off.
   • Carefully lower the battered scallops into the hot oil, frying 6-8 at a time to avoid overcrowding the pot.
   • Fry for 2-3 minutes, turning once, until they are deep golden brown and cooked through.
   • Use a slotted spoon or spider strainer to transfer the fried scallops to a wire rack to drain. Immediately sprinkle with the remaining 1/4 tsp of salt.
4. 4

   Assemble and Serve

   • Generously pile the hot, crispy scallops into the toasted buns.
   • Serve immediately with lemon wedges for squeezing over the top and tartar sauce for dipping or drizzling.