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J-Simple Recipes title
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scallop tempura

  • Serves: 2
  • Calories: 384 kcal
  • Total Time: 25 m
    • Prep: 5 m
    • Cook: 20 m
  • Japanese: Hotate no tempura
Scallop Tempura


  • 8 raw scallops
  • salad oil for deep frying
  • a little flour


  • 1 egg
  • 1/6 cup cold water
  • 2/3 ounce flour

dipping sauce (optional):

or salt (optional)

Step 1

step 1:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

Step 2

step 2:

Dust the scallops lightly with a little flour before applying the coating (see Step 3).

Step 3

step 3:

With chopsticks, dip the scallops into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

Step 4

step 4:

Heat the oil to 170°C and deep-fry 4 scallops about a few minutes until golden brown.

Step 5

step 5:

Remove and drain on a rack. Cook the remaining scallops in the same manner.

Step 6

step 6:

You can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the scallops into the dipping sauce.

Hotate no tempura

Or, if you prefer salt, pour a suitable amount onto a small plate and dip the scallops into the salt.


This dish has a very simple taste. If you use salt for dipping, the taste of the scallops becomes stronger.