Scallop Kushikatsu

A crispy, golden indulgence that’s both elegant and approachable. These scallop kushikatsu skewers offer a satisfying crunch with delicate, briny sweetness. Try swapping the sauce for a bright gremolata or a silky romesco to bring a more European flair to this versatile dish.

Chef Clayton Allen

Scallop Kushikatsu

For the Kushikatsu:
-12 ea. Bay scallops (cut into bite-sized pieces if needed)
-12 ea. 6–8" bamboo skewers
-2 Cups Panko breadcrumbs
-1 Cup All-purpose flour
-1 ea. Large egg
-1 Cup Water (divided)
-3 ½ Cups Neutral oil (enough for a 10” cast-iron skillet, such as Zero Acre Oil)
-Kosher salt, to taste

For the Sauce:
-¼ Cup Worcestershire sauce (or Japanese Bulldog Brand sauce)
-2 Tbsp. Ketchup
-2 Tbsp. Water
-2 Tbsp. Soy sauce
-2 tsp. Sugar

Instructions:

Prep the Skewers:
If scallops are large, cut them into bite-sized pieces. Thread 2–4 pieces onto each skewer, lightly seasoning both sides with salt. Set aside.

Prepare the Panko:
Pulse panko in a food processor until the crumbs are about half their original size. Transfer to a shallow tray and set aside.

Make the Batter:
In a mixing bowl, whisk the egg with ¾ cup of water, reserving the remaining ¼ cup. Slowly whisk in the flour until smooth. The batter should be runny but thick enough to coat your finger or the back of a spoon.

Test the consistency:
When poured back into the bowl, it should hold its shape briefly before settling in. If needed, adjust with the remaining water. Transfer batter to a shallow tray.

Dredge the Skewers:
Dip each skewer into the batter, turning to coat evenly. Transfer to the panko tray, rolling to coat completely. Set dredged skewers on a separate tray until ready to fry.

Fry the Kushikatsu:
Heat oil in a cast-iron skillet to 340–360°F. Holding the end of the skewer, lower scallops into the hot oil. Fry, turning occasionally, until golden brown and crisp. Remove and set on a wire rack to drain. Season lightly with salt.

Make the Sauce:
In a small bowl, whisk all sauce ingredients together until the sugar is dissolved. Serve kushikatsu hot with dipping sauce. Enjoy!