Beer-battered scallops with rocket salsa verde

This is no ordinary fish and chips. However the beer batter give the delicate scallops that little bit of comfort. Add the rocket salsa verde and you’ve got a great summer dining combo. Try Sean Gravina’s recipe for a great summer meal. 

Beer-battered scallops with rocket salsa verde


  • 150g plain flour
  • 2 eggs, separated
  • 2 tbsp olive oil
  • 180ml beer, at room temperature
  • 500g scallops, without roe, cut into 1.5cm pieces
  • 1 litre vegetable or peanut oil, for deep-frying
  • Lemon wedges, to serve

Rocket salsa verde

  • 25g rocket, coarsely chopped
  • ¼ cup flat-leaf parsley, coarsely chopped
  • ¼ cup chives, finely chopped
  • ½ tsp thyme, finely chopped
  • ½ tsp oregano, finely chopped
  • 45g anchovy, coarsely chopped
  • 1 shallot, finely chopped
  • 1 tsp lemon rind, finely grated
  • 1 clove garlic, finely chopped
  • ¼ cup lemon juice
  • 1/3 cup extra virgin olive oil


  1. Sift flour and ½ tsp salt into a bowl, making a well in the centre.
  2. Whisk egg yolks, olive oil and beer together in a small bowl until just combined, then pour into well and stir until just combined; do not over-mix.
  3. Cover batter and leave for 1 hour at room temperature.
  4. To make the rocket salsa verde, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Use immediately or within 1 hour.
  5. Place scallops in a bowl and season to taste.
  6. Using an electric mixer, whisk egg whites until stiff peaks form, then gently fold into batter until just incorporated. Spoon batter over scallops and stir gently to combine.
  7. Heat oil in a deep-fryer or large saucepan to 180°C and fry heaped tablespoonfuls of fritter mixture, in batches, in hot oil for 30-60 seconds or until golden, then drain on absorbent paper.
  8. Place fritters on a platter and serve immediately with a bowl of salsa verde and lemon halves.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2016. 

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