Chef Jimmy Bradleys Scallop Fritters Recipes

CHEF JIMMY BRADLEY'S SCALLOP FRITTERS

Chef Jimmy Bradley's Scallop Fritters image

The Red Cat Cookbook has highlights of the inventive uncomplicated & memorable recipes from Chef Bradley's restaurant. The batter is made with clam broth and pilsner, Brooklyn Brewery Brooklyn Pilsner or Victory Brewing Company's hoppy Prima Pils, are his choices. Haven't tried these as yet but they looked very interesting, so I figured I'd post for safekeeping. Food & Wine Magazine, May/07.

Provided by Manami

Categories Healthy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

vegetable oil, for frying
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
kosher salt & freshly ground black pepper
2 large eggs, lightly beaten
1/4 cup bottled clam broth
1/4 cup pilsner beer
1/2 lb sea scallops, coarsely chopped
3 scallions, white and green parts, thinly sliced
1/4 cup finely chopped red onion
1 small jalapeno, with seeds, minced
tartar sauce
lemon slice

Steps:

In a large saucepan, heat 2 inches of oil to 350°F.
Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 1/4 teaspoons of 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 jalapeño.
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.
Serve with tartar sauce and lemon slices or wedges.

Nutrition Facts : Calories 143.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 83.3, Sodium 232.5, Carbohydrate 18.9, Fiber 1.4, Sugar 0.8, Protein 10.7

SCALLOP FRITTERS

Scallop Fritters image

Scallops, scallions, a bit a jalapeno crisped up in a light batter. Yum! From chef Jimmy Bradley at the Red Cat in New York City.

Provided by KathyP53

Categories Healthy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil (for frying)
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
kosher salt
fresh ground black pepper
2 large eggs, lightly beaten
1/4 cup bottled clam juice
1/4 cup pilsnet beer
1/4 lb fresh scallops, coarsely chopped
3 scallions, thinly sliced (white and green parts)
1/4 cup finely chopped red onion
1 small jalapeno pepper, minced
tartar sauce
lemon wedge

Steps:

In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno.
Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.

Nutrition Facts : Calories 127, Fat 2.3, SaturatedFat 0.6, Cholesterol 77, Sodium 201.9, Carbohydrate 18.4, Fiber 1.4, Sugar 0.8, Protein 7.5

SCALLOP AND SHRIMP FRITTERS WITH CHIPOTLE MAYONNAISE

Scallop and Shrimp Fritters with Chipotle Mayonnaise image

Categories Shellfish Fry Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 15

Ingredients

For chipotle mayonnaise
1/2 cup mayonnaise
1 tablespoon finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce (from can)
1/4 teaspoon fresh lemon juice
For fritters
1/2 lb sea scallops, tough muscle removed from side of each if necessary
1 large egg white
1 tablespoon chopped shallot
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup chilled heavy cream
1/2 lb shrimp in shell, peeled, deveined, and cut into 1/4-inch pieces
1 cup plain fine dry bread crumbs
About 1/2 cup vegetable oil
Accompaniment: lemon wedges

Steps:

Make chipotle mayonnaise:
Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
Make fritters:
Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
Serve fritters with chipotle mayonnaise.

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