Scallop and Pepper Tempura

This recipes has a slightly different tempura batter using champagne or sparkling wine instead of soda water.   It also using flour and cornstarch in the tempura batter.    I like using some rice flour in the batter, upto 100%.

2 tablespoons soy sauce

2 tablespoons lemon juice
1 teaspoon sugar
1 cup flour
1/2 cup cornstarch
1 teaspoon salt
3 cups vegetable oil for deep-frying (I like a mixture of peanut and sesame oil,~ 70/30 - more peanut)
1 cup Champagne or sparkling wine
1 large egg, separated
Cayenne to taste
1 red bell pepper, cored, in slivers 1/4-inch wide
1 green bell pepper, cored, in slivers 1/4-inch wide
1 1/3 pounds fresh bay scallops, or sea scallops, cut into quarters.

1. Combine soy sauce, lemon juice and sugar, and set aside. Sift flour, cornstarch and salt into a large bowl. Start heating oil in a wok or deep saucepan.

2. Whisk Champagne into flour mixture. Whisk in egg yolk. Beat egg white until frothy and stir in. Season with cayenne. Place pepper strips in batter.  The batter should be slightly lumpy, you don't want to raise the gluten from the flour so don't over beat the batter.

3. Place several layers of paper towel on two large baking sheets. Preheat oven to 200 degrees.

4. When oil reaches 375 degrees, use tongs to lift pepper strips from batter, draining excess, and deep-fry, in several shifts, until lightly browned. As they are done, place on paper towel on one baking sheet. When all strips are fried, place in oven.

5. Place scallops in batter. Drop coated scallops in oil and fry until golden. Remove with slotted spoon and drain on paper towel on second sheet. Arrange scallops on a platter. Arrange pepper strips alongside. Serve with dipping sauce and, if desired, toothpicks for skewering.
Yield: 4 to 6 servings.