📝 About This Recipe
Experience the ultimate contrast of textures with these succulent, buttery Hokkaido sea scallops enveloped in a lacy, ultra-crisp tempura veil. This dish elevates the natural sweetness of the bivalves by flash-frying them at high heat, ensuring the interior remains tender and translucent while the exterior shatters with every bite. Infused with the aromatic brightness of shiso leaves and served with a citrus-forward dipping sauce, it is a masterclass in Japanese balance and elegance.
🥗 Ingredients
The Scallops
- 12-16 pieces Large Sea Scallops (dry-packed, muscle removed, patted very dry)
- 8-10 pieces Fresh Shiso Leaves (halved lengthwise)
- 2 tablespoons Cake Flour (for dusting the scallops)
Tempura Batter
- 1 cup Cake Flour (sifted and chilled in the freezer for 10 minutes)
- 1 large Egg Yolk (cold)
- 1 cup Sparkling Water (ice-cold, highly carbonated)
- 2-3 pieces Ice Cubes (to keep the batter chilled during use)
Yuzu-Tentsuyu Dipping Sauce
- 1/2 cup Dashi Stock (kombu and bonito based)
- 2 tablespoons Mirin (high quality hon-mirin)
- 2 tablespoons Light Soy Sauce (Usukuchi preferred)
- 1 tablespoon Yuzu Juice (fresh or bottled)
- 2 tablespoons Daikon Radish (finely grated and lightly drained)
- 1 teaspoon Fresh Ginger (finely grated)
Frying & Garnish
- 1 quart Neutral Oil (Grapeseed, Canola, or Rice Bran oil)
- 2 tablespoons Toasted Sesame Oil (added to frying oil for aroma)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the Yuzu-Tentsuyu sauce by combining the dashi, mirin, and soy sauce in a small saucepan. Bring to a simmer over medium heat for 1 minute, then remove from heat. Stir in the yuzu juice and let it cool to room temperature.
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2
Prepare the scallops by removing the tough abductor muscle on the side. Pat them extremely dry with paper towels; any moisture will cause the batter to steam rather than crisp.
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3
Wrap each scallop with a half-leaf of shiso, securing it gently. Lightly dust the wrapped scallops with a thin coating of cake flour, shaking off any excess.
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4
Fill a heavy-bottomed pot or wok with 2-3 inches of neutral oil and add the sesame oil. Heat the oil to 350°F (175°C). Use a candy thermometer for precision.
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5
While the oil heats, prepare the batter. In a medium bowl, lightly beat the cold egg yolk. Pour in the ice-cold sparkling water and stir gently (do not whisk).
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6
Add the sifted, chilled cake flour to the liquid. Using chopsticks, use a stabbing motion to mix the flour. It is crucial to leave lumps in the batter; over-mixing develops gluten and results in a doughy coating.
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7
Drop 2-3 ice cubes into the batter to keep it cold. A cold batter hitting hot oil is the secret to a shatteringly crisp texture.
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8
Test the oil by dropping a bit of batter into it. If it sinks halfway and immediately pops back to the surface with a sizzle, the oil is ready.
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9
Dip a floured scallop into the batter, holding it by the shiso leaf if possible. Let excess batter drip off for a second, then gently lower it into the hot oil.
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10
Fry only 3-4 scallops at a time to avoid dropping the oil temperature. Fry for approximately 90 seconds to 2 minutes. The batter should be pale gold and crisp, and the scallop should be medium-rare inside.
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11
Remove the scallops with a slotted spoon or wire skimmer and place them on a wire cooling rack (not paper towels) to maintain crispness.
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12
Skim any loose bits of batter (tenkasu) from the oil between batches to prevent them from burning and tainting the oil flavor.
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13
Once all scallops are fried, arrange them on a platter lined with decorative paper or a bamboo mat.
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14
Serve immediately while piping hot. Provide the Yuzu-Tentsuyu in individual small bowls, with a mound of grated daikon and ginger on the side for guests to mix in.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that leak water and prevent the batter from sticking. Never over-mix the batter—the lumps are your friend and contribute to the signature 'lace' texture. Keep your ingredients as cold as possible; even the flour should be chilled to prevent gluten activation. Use a wire rack for draining rather than paper towels, which can trap steam and make the bottom of the tempura soggy. If you don't have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour from a cup and replacing it with 2 tablespoons of cornstarch.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo sake to complement the sweetness of the scallops. Serve alongside a simple sunomono (cucumber salad) to provide a refreshing, acidic palate cleanser. A side of Matcha salt (fine sea salt mixed with green tea powder) offers a sophisticated alternative to the dipping sauce. Enjoy with a light bowl of hot soba or udon noodles for a complete Japanese meal. A dry, mineral-forward Riesling or Champagne also pairs beautifully with the richness of the fried seafood.