Ingredients

• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup water
• 1 teaspoon harissa (or 2 teaspoons if you like them firecracker hot)
• Pinch salt, plus extra for seasoning over the fried scallops
• 16 medium-sized sea scallops
• Vegetable oil for frying
• Lemon wedges

Procedure

Fill a cast iron skillet halfway up the side with vegetable oil, and heat to 350°F.



Meanwhile, make the batter by whisking together the flour, the baking powder, the water, harissa, and a pinch of salt.

Toss the scallops into the batter, and coat well. Allow the excess batter to drip off, and then fry the scallops in two or three batches for 3 to 4 minutes. Drain on paper towel. Season with salt while the scallops are still hot.

Serve immediately! Squeeze lemon over the top.