Recipes Scallop Fritters 4.0 (3,141) Add your rating & review 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. More Scallop Recipes By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on March 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 1 hrs Yield: 6 Ingredients 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 Directions 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. 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. Rate it Print