Deep-fried Scallop Rolls

These little parcels conceal hidden treasures bursting with flavour. In London, I used the Scottish diver scallops, which are much larger than the ones we grow in Australia, so make sure you get the largest scallops possible because you want to experience their texture as much as their taste. I serve these with fresh lettuce and herb leaves, which are used to wrap each roll before you consume it. Perfect party food.