|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Kosher salt||1 1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Eggs||2 Large, lightly beaten|
|Bottled clam broth||1⁄4 Cup (4 tbs)|
|Pilsner beer||1⁄4 Cup (4 tbs)|
|Sea scallops||1⁄2 Pound, coarsely chopped|
|Scallions||3 , thinly sliced (White And Green Parts)|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Jalapenos||1 Small, minced with seeds|
|Tartar sauce||4 Tablespoon|
1. In a large saucepan, heat 2 inches of vegetable oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeno.
2. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels to drain. Serve immediately with tartar sauce and lemon wedges.