Samphire & Scallops in Tempura Batter

From Lakes on a plate episode 20: Seafood


  • 150g plain flour
  • 200ml cold sparkling water
  • Juice of ½ lemon
  • 200g samphire, washed
  • 12 scallops, without the coral


  1. Place the flour in a mixing bowl and add a splash of lemon juice. Pour in the sparkling water and whisk together to make a batter.
  2. Heat a pan of vegetable oil on a medium heat. Test the oil to see if it is hot enough by dropping a little of the batter into the oil if it starts to cook it’s ready.
  3. When the oil is ready, gently dip the samphire and scallops into the batter and carefully drop into the hot oil, don’t over crowd the pan.
  4. They will rise to the top of the oil, flip them over to cook the other side.
  5. When they are nice and crisp and golden remove from the oil and drain on kitchen towel.
  6. Finish with a sprinkle of sea salt and a squeeze of lemon.