<h1 class="pgc-h-arrow-right" data-track="1" > Harissa fried scallop recipe</h1>
"From mushy tubes to seasonings in cans, from revelry to fiery heat, Harissa varies by origin and destination."
North African food is known for its fragrant floral water and unique sweet spices in savory dishes, such as meat stuffed with dried fruit. But what I like most about this dish is its argumentative nature. For example, ras el-hanout is an iconic Moroccan spice blend that can contain more than 100 ingredients, but no single formulation. Every spice supplier swears to have "the best ras el-hanout.")
Moroccan food is a hot-headed dish and I love it. I like that ras el-hanout is something worth fighting for. I liked the lack of religious belief in the food itself. There is no right way, only the "best way" (which is always subjective). The same is true of Khalisabong. If I could tell you how many different harissas I've seen — I've arguably never seen the same twice.
For example, now I have two tubes in my fridge with completely different ingredients. A list: thick red peppers, garlic, coriander, salt. Others: Vegetables (beets, carrots), water, pepper, vegetable oil, water, modified sweet corn starch, coriander, coriander, citric acid and garlic.
The first is the spicy and pungent taste buds of garlic. The second one is slightly sweeter, which also means you can use more. I once bought a jar from Williams-Sonoma and it was most like a condiment, almost more like a salad than a paste – salt and olive oil were heavy and it was perfect to apply alone to the fish. The Le Marais Hotel in Paris (L'As Du Fallafel) where my favorite falafel place has a permanent table of two harissas: one red and one green, almost like a chermoula-harissa mix.
From canned sauce to canned sauce, from fiery to fiery, Harissa hot sauce varies by origin and destination. The moral of Harissa's story is: Don't judge a person by a pipe or jar. Just because it says harissa doesn't mean you can predict its taste.
This dish looks like old bay fish fry, but tastes more like firecracker shrimp. Sweet and juicy scallops are packed in crispy bags of Harissa hot sauce batter. When fried, the Harissa hot sauce becomes deeper, spicy and spicy, and the citrus flavor makes it perfectly integrated with seafood. Spray with a little lemon juice and these scallops are spicy and addictive.
Harissa grills scallops
<h1 class="pgc-h-arrow-right" data-track="18" > raw material</h1>
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1/2 cup flour
1/2 teaspoon baking powder
1/2 cup water
1 teaspoon Harissa hot sauce (or 2 teaspoons if you like firecrackers)
Pinch the salt and add extra seasoning to the fried scallops
16 medium scallops
Fry with vegetable oil
Lemon slices
<h1 class="pgc-h-arrow-right" data-track="28" > approach</h1>
Fill half of the cast iron pan with vegetable oil and heat to 350°F.
Meanwhile, mix flour, baking powder, water, Harissa hot sauce and a pinch of salt together to make a batter.
Pour the scallops into the batter and wrap well. Let the excess batter drip off and fry the scallops in two or three batches for 3 to 4 minutes. Drain on a paper towel. Season the scallops with salt while they are still hot.
Serve now! Squeeze the lemon on top.