{"id":814,"date":"2008-08-13T13:32:02","date_gmt":"2008-08-13T13:32:02","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2008\/08\/13\/tempura-zucchin\/"},"modified":"2015-03-31T15:35:20","modified_gmt":"2015-03-31T22:35:20","slug":"tempura-zucchin","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/tempura-zucchin\/","title":{"rendered":"Squash Blossoms Stuffed with Scallops, Lemon, & Basil"},"content":{"rendered":"

Zucchini plants turn into monstrous godzilla-like creatures with hairy arms and ever expanding green tubes that quickly take over garden space and, even worse, the vegetable bin in my refrigerator.<\/p>\n

\"Scallop<\/a><\/div>\n

I’m pretty sure one little zucchini plant could feed the Northern Hemisphere \u2013 if not the world. When I see a zucchini recipe I file it immediately because I know some day when I have a garden again I will undoubtedly get sick of stuffed zucchini, zucchini bread, zucchini stir-fry, and zucchini soup.<\/p>\n

\"IMG_2135\"<\/a><\/div>\n

The flowers are something I never get sick of and thankfully I have no remorse picking the blossoms because they’re so tasty. Delicate and sweet with a tiny hint of bitterness, the flowers make a fantastic match for scallops. Add a little fresh pesto and some lemon zest for that Mediterranean summertime appeal and deep fry in light tempura batter for crispiness.<\/p>\n

<\/p>\n

Tempura Zucchini Flowers Stuffed With Scallops, Lemon, & Basil<\/span><\/p>\n

Serves 6<\/em><\/p>\n

Ingredients<\/strong><\/p>\n

4 big sea scallops, chopped<\/p>\n

6 -8 big zucchini flowers with stamens removed (just reach in and pinch it out)<\/p>\n

Zest of 1\/2 lemon<\/p>\n

1\/2 bunch basil leaves<\/p>\n

1\/3 cup olive oil<\/p>\n

3 Tablespoons parmesan cheese<\/p>\n

Tempura batter (adapted from Wolfgang Puck’s tempura recipe):<\/p>\n

3\/4 cup all-purpose flour<\/p>\n

1\/2 cup rice flour<\/p>\n

1\/4 cup cornstarch<\/p>\n

2 teaspoons baking powder<\/p>\n

1\/2 teaspoon salt<\/p>\n

1 1\/2 cups carbonated water (pellegrino, soda water, etc)<\/p>\n

vegetable oil for deep frying<\/p>\n

Instructions<\/strong>\u00a0To make tempura batter, sift all dry ingredients together in a bowl. Whisk in carbonated water until batter is smooth. Cover the bowl with plastic wrap and refrigerate for 20 minutes up to 1 hour.<\/p>\n

Blend basil, parmesan, and olive together in a blender. Season with a little salt and pepper. Reserve. In a small bowl mix chopped scallops with 3 pinches of lemon zest and 1 Tablespoon of pesto. Season with just a little salt and white pepper. Open the zucchini flowers without tearing (if possible, don’t worry too much if it rips a little) and stuff with one Tablespoon of scallop mixture. Twist and pinch the flower just above the stuffing to close.Refrigerate until ready to fry.<\/p>\n

Heat vegetable oil in a high sided pot or in a deep fryer to 350\u02daF. You need at least 3 inches of oil to fry these in. Dip the stuffed zucchini flour into the tempura batter and fry two at a time until crispy and light golden. Remove to a plate covered with paper towels and drain. Plate with a little pesto sauce and zucchini flower on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zucchini plants turn into monstrous godzilla-like creatures with hairy arms and ever expanding green tubes that quickly take over garden space and, even worse, the vegetable bin in… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,681],"tags":[29,40,53,183,254,265,271,283,323,365,403,404,425,465,510,511,550,561,585,588,601,613,618,667],"class_list":["post-814","post","type-post","status-publish","format-standard","hentry","category-recipes-2","category-vegetables-recipes-2","tag-appetizer","tag-attached","tag-basil","tag-courgette","tag-flowers","tag-fried","tag-fry","tag-glaze","tag-how","tag-little","tag-ms","tag-ms-glaze","tag-oil","tag-pesto","tag-recipe","tag-recipes","tag-scallops","tag-shellfish","tag-stamen","tag-starter","tag-summer","tag-tempura","tag-to","tag-zucchini"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-d8","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=814"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/814\/revisions"}],"predecessor-version":[{"id":6182,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/814\/revisions\/6182"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=814"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}