Chef Jimmy Bradley'S Scallop Fritters

• vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• kosher salt & freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup bottled clam broth
• 1/4 cup pilsner beer
• 1/2 lb sea scallops, coarsely chopped
• 3 scallions, white and green parts, thinly sliced
• 1/4 cup finely chopped red onion
• 1 small jalapeno, with seeds, minced
• GARNISH
• tartar sauce
• lemon slice

1. In a large saucepan, heat 2 inches of oil to 350u0b0F.
2. 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.
3. Add the eggs, clam broth and beer and whisk until the batter is smooth.
4. Fold in the scallops, scallions, onion and jalapeno.
5. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes.
6. Using a slotted spoon, transfer the fritters to paper towels.
7. Serve with tartar sauce and lemon slices or wedges.

vegetable oil, allpurpose, yellow cornmeal, baking powder, kosher salt, eggs, clam broth, pilsner beer, scallions, red onion, jalapeno, tartar sauce, lemon slice

Taken from www.food.com/recipe/chef-jimmy-bradleys-scallop-fritters-231735 (may not work)