Tini Bigs Scallop Beignets

Beignet Batter
1 cup all-purpose flour
1 teaspoon baking soda
1 cup Pellegrino ( or other bubbly water )
Pinch of salt

In a bowl combine flour and baking soda. Whisk in 1 cup Pellegrino or other bubbled water, add salt, Cover bowl and let batter stand for 1 hour.

Dredge each scallop through the batter and use a couple of forks to lift them out, ensuring that it is well coated. Drop into 325 degree oil and let fry until golden brown. Place onto a paper towel and serve.

Red Pepper Remoulade
2 cups aioli base
2 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley
1 teaspoon Dijon mustard
1 anchovy, minced
Dash red pepper sauce

Aioli Base
1/2 small clove of garlic, peeled
1 teaspoon salt
1 large egg yolk*
1 teaspoon Dijon mustard
Approximately 1 cup extra-virgin olive oil
Approximately 1 cup olive oil
Lemon juice
Salt and freshly ground black pepper

Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you have added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

Yield: 8 servings

Mix together all ingredients in a bowl. Refrigerate before serving.

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July 2006