Hotate Tempura is a popular Japanese dish where scallops are coated in a light and crispy batter and deep-fried until golden brown. To make this dish, you will need fresh scallops, tempura batter mix, vegetable oil for frying, and dipping sauce. Start by cleaning the scallops and removing any grit or sand. Then, pat them dry with a paper towel. Prepare the tempura batter mix according to the package instructions. Heat vegetable oil in a deep fryer or a large pot to about 350°F (175°C). Dip each scallop into the tempura batter, making sure it is fully coated. Carefully place the battered scallops into the hot oil and fry until they turn golden brown and crispy, which usually takes about 2-3 minutes. Remove the scallops from the oil and drain them on a paper towel to remove excess oil. Serve the Hotate Tempura with a dipping sauce made from soy sauce, mirin, and dashi. The crispy exterior and tender interior of the scallops make this dish a delightful treat for seafood lovers.
