Deep Fried Scallops and Shrimp
|White wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Freshly ground black pepper||1|
|Whole wheat flour||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Whole wheat flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , separated|
|For tartar sauce|
|Mayonnaise||1 Cup (16 tbs)|
|Capers||1 Teaspoon, finely chopped|
|Chopped chives||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
To make the batter, sift the flour and blend in the milk, egg yolk and cayenne.
Set aside to rest for 20 minutes.
Beat the egg white until stiff and fold it into the batter.
To make the tartar sauce, whisk together the mayonnaise, capers, chives and mustard.
Clean the scallops.
Peel and devein the shrimp.
Bring the wine and water to a boil with the bouquet garni.
Blanch the seafood in the liquid, remove and drain.
Season the seafood, coat with flour and dip into batter.
Deep-fry each piece until golden and drain.
Serve hot with tartar sauce and lime wedges.