Fried Scallops
California Almond Tempura, Celery Root Purée, California Almond Oil, Lemon, Matcha Salt
Chef Craig Hopson of Electric Bleu | Los Angeles, CA
This dish takes inspiration from 1980s cocktail-party fare like coconut shrimp, reworked with a lighter, more refined approach. Japanese-style tempura provides a crisp, delicate coating, finished with matcha sea salt. Texture plays a central role, balancing the crunch of the tempura batter and toasted California almonds with a smooth, creamy celery root purée. The scallops remain tender inside the fried shell, allowing their natural sweetness to come through. California almonds tie the components together in three ways: almond milk in the purée, almond oil for drizzling, and sliced almonds in the crust.
Adapted by StarChefs | February 2026 | Photo: Jakob Layman
INGREDIENTS
Celery Root Purée:
600 grams celery root, peeled and cubed
250 milliliters California almond milk
Kosher salt
100 grams heavy cream
25 grams California almond oil
50 grams cubed unsalted butter
Matcha Salt:
10 grams fine sea salt
2 grams matcha powder
Tempura Batter:
80 grams sifted all-purpose flour
50 grams sifted cornstarch
6 grams kosher salt
2 grams sifted baking powder
To Assemble and Serve:
Oil for frying
4 U10 sea scallops
Kosher salt
25 grams blanched California almonds, sliced
California almond oil
Lemon juice
METHOD
For the Celery Root Purée:
In a saucepan over medium-high heat, combine celery root, California almond milk, and enough water to submerge. Season with salt. Bring mixture to a simmer. Cover with lid and cook 25 minutes, or until celery root is fork-tender. Strain mixture, reserving cooking liquid and celery root separately. Transfer cooked celery root to a blender with remaining ingredients. Purée until smooth. Stir in reserved cooking liquid as needed to achieve desired consistency. Taste and adjust seasoning with salt. Return mixture to saucepan over low heat and keep warm.
For the Matcha Salt:
In a small mixing bowl, combine ingredients. Set aside.
For the Tempura Batter:
In a mixing bowl, combine all ingredients. Stream in 210 grams water, mixing until a thick batter is achieved. Set aside.
To Assemble and Serve:
In a frying pan over high flame, heat oil to 350°F. Place scallops on a clean work surface and pat dry. Generously season with salt. Dredge scallops in Tempura Batter followed by sliced California almonds. Transfer to hot oil and fry 2 minutes, or until golden brown and crisp. Transfer to a paper towel-lined plate and let drain. Spoon Celery Root Purée onto a serving platter. Top with fried scallops. Drizzle plate with California almond oil. Finish with lemon juice and Matcha Salt.
