Tempura Zucchini flower & Scallops

/Tempura Zucchini flower & Scallops

Tempura Zucchini flower & Scallops recipe. Using the best zoodle maker you can create this recipe with ease and cut down prep time. The ingredients, flavours and textures in this dish work very well together, we use Canadian or Japanese Sea scallops, local Zucchini flowers and a Gippsland blue cheese from Tarago river cheeses. The dish makes a great entrée prior to moving on to the main course, it would work well if the Main course preferable a poultry course. When sourcing the truffle oil we recommended using white truffle oil.

Tempura Zucchini flower & Scallops


Tempura Zucchini flower & Scallops
Prep time: 
Cook time: 
Total time: 
Serves: 6
I generally use Canadian Sea Scallops, this dish work well with a punnet of edible flowers or fresh picked herbs for the garnish. You can also stuff the zucchini with blue cheese and ricotta
  • 1kg Fresh Scallops (roe off)
  • 100ml Extra Virgin olive oil
  • Seasoning
  • 100g Corn Flour
  • 50g Self raising flour
  • 250ml Soda water
  • 1 Cauliflower
  • 20ml Truffle oil
  • 20g butter
  • 400ml Milk
  • 200ml Water
  • 2p Zucchini flower
  • 40g Blue cheese
  1. Add milk and water into a medium sized saucepan
  2. clean cauliflower to remove stems just leaving the Florette's then add to milk mixture
  3. Simmer cauliflower on stove until tender, remove from liquid and blend with stick blender, adjust seasoning and add truffle oil, set aside
  4. Make tempura batter with the soda water, corn flour and self raising flour, place the soda water in a bowl first the gradually add the flours with a whisk until the mixture coats the back of a spoon
  5. lightly dust the zucchini flours in self raising flour and then into the tempura mixture and fry at 180 degrees
  6. season and seal the scallops in a hot frying pan with the olive oil (no longer than 2 minutes either side) remove from pan
  7. Construct the dish with the warm cauliflower puree, sealed scallops and tempura fried zucchini flower
  8. The blue cheese is optional for stuffing the zucchini flowers


By |2018-07-06T04:27:22+00:00November 10th, 2014|Seafood|0 Comments

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