Ingredients Weight Measure
Remoulade sauce, prepared 4 oz.
Cumin, ground 1/2 tsp.
Tempura mix, prepared 10 oz.
Beer (use to replace liquid per manufacturers directions on box)
TABASCO® brand Chipolte Pepper Sauce 1 1/2 oz.
Scallops 1 lb.
Flour, All-purpose 2 cups


  1. Mix remoulade sauce and ground cumin. Hold refrigerated.
  2. Combine tempura mix, beer and TABASCO® brand Chipotle Pepper Sauce.
  3. Dip scallops in flour, then in tempura batter and deep fry until golden brown.
  4. Serve with remoulade sauce.

Yield: 4 - 4 oz. portions