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Scallop Fritters

When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. The Red Cat Cookbook highlights the inventive, uncomplicated and always memorable recipes from Bradley's restaurant. These light, crisp fritters include bits of chopped scallops in a batter made with clam broth and pilsner--the perfect expression of Bradley's New England tastes.


slideshow More Scallop Recipes


  • Total Time:
  • Servings: 6

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  • 1/4 cup pilsner beer
  • 2 teaspoons baking powder
  • 1 small jalapeño with seeds, minced
  • Kosher salt and freshly ground pepper
  • Tartar sauce and lemon wedges, for serving
  • 1/2 cup yellow cornmeal
  • 1/4 cup finely chopped red onion
  • Vegetable oil, for frying
  • 1/2 pound sea scallops, coarsely chopped
  • 1/4 cup bottled clam broth
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 3 scallions, white and green parts, thinly sliced


  1. In a large saucepan, heat 2 inches of oil to 350°. 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.
  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. Serve with tartar sauce and lemon wedges.

Suggested Pairing

Bradley makes these fritters with a pilsner batter, and they taste terrific when paired with a pilsner as well. Two good ones to search out: fresh, lightly bitter Brooklyn Brewery Brooklyn Pilsner and Victory Brewing Company's hoppy Prima Pils.

Contributed By Photo © James Baigrie Published June 2007

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