Battered scallops with cumin salt

Battered scallops with cumin salt

By
From
Arabesque
Photographer
William Meppem

Savoury cumin salt is also good for dipping hard-boiled eggs into, or to accompany little grilled quail or pigeons. Serve these scallops with a wedge of lemon, or with a dollop of mayonnaise flavoured with preserved lemon and a small mixed leaf salad.

Ingredients

Quantity Ingredient
2 tablespoon cumin seeds
2 tablespoons salt
375ml Chickpea batter
24 fresh scallops, cleaned, rinsed and dried
300ml vegetable oil, for deep-frying
plain flour, for dusting

Method

  1. To make the cumin salt, roast the cumin seeds until they are lightly coloured and then pound them to a fine powder using a mortar and pestle. Sieve to remove bits of husk. Crush the salt to a fine powder and combine with the cumin powder. Heat gently in a pan to release the flavour and then allow to cool and store in an airtight container.
  2. Make the chickpea batter and allow it to stand for half an hour. Meanwhile clean the scallops, wash them briefly and pat them dry. Heat the oil to 190°C (test with a blob of batter – it should sizzle to the top and turn golden-brown in about 30 seconds). Dust the scallops with plain flour, dip them into the batter and deep-fry, six at a time, for 45 seconds to 1 minute.
  3. Drain the scallops well on absorbent paper. Sprinkle them with cumin salt and serve straight away with wedges of lemon.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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