Scallop Floss

Preparation info

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By Ben Shewry

Published 2012

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  • 4 hand-dived scallops in the shell, shucked
  • 5 g ( oz) sea salt flakes
  • 1 litre (35 fl oz/4 cups) non-GM canola oil*, for deep-frying


In a small bowl, sprinkle the scallops with the salt, cover and refrigerate for 1 hour.

Briefly dip the scallops in a bowl of iced water and pat dry on paper towel.

Heat the oil in a medium deep-sided saucepan to 160°C (320°F). Deep-fry the scallops for 5–10 minutes or until quite dry and a deep brown colour. Drain on paper towel to remove as much oil as possible. Cool to room temperature.

Cut each scallop in half and place, in batches, in a spice grinder. Pulse in 2-second bursts until the scallop begins to fluff up into strands. Store in an airtight container until needed.