DIVER SCALLOP HUSH PUPPIES WITH CHOW CHOW TARTAR SAUCE

Diver Scallop Hush Puppies With Chow Chow Tartar Sauce

"If you’re a seafood restaurant in the South, you’re obligated to have a good hush puppy,” This deep-fried snack relies on local Geechie grits (we're using cornmeal in this recipe) and whatever seafood (scallops, shrimp) is available.

Freshly made batter delivers the best crackle. You’ll need an instant-read thermometer for monitoring the oil.

Make Ahead: Vegetables for the chowchow need to be salted overnight. The tartar sauce can be made 2 days in advance. The hush puppy batter needs to rest for 30 minutes.

Where to Buy: We found Duke’s mayonnaise at Harris Teeter stores.

SERVINGS:  

Tested size: 7-8 servings; makes 35 to 40 pieces

INGREDIENTS

• FOR THE CHOWCHOW TARTAR SAUCE
• 1 1/2 pounds ripe fresh tomatoes, cut into chunks
• 1 medium onion, diced
• 1 rib celery, diced
• 1 small green bell pepper, stemmed, seeded and cut into small dice
• 2 tablespoons kosher salt, plus more as needed
• 1/2 cup sugar
• 1/3 cup apple cider vinegar
• 1 1/2 teaspoons powdered mustard
• 1 1/2 teaspoons yellow mustard seed
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground coriander
• 1 cup Duke’s regular or low-fat mayonnaise (see headnote)
• Fresh lemon juice
• FOR THE HUSH PUPPIES
• 2 1/2 cups cornmeal
• 1/2 cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 tablespoon Old Bay Seasoning
• 3 large eggs, beaten
• 1 1/2 cups regular or low-fat buttermilk
• 1 cup chopped scallions (white and green parts)
• 1 pound diver (sea) scallops, cut into 1/2-inch pieces
• Canola oil, for frying

DIRECTIONS

For the chowchow tartar sauce: Combine the tomatoes, onion, celery and green bell pepper in a nonreactive mixing bowl. Season with the 2 tablespoons of salt, tossing to coat. Let the vegetables sit overnight at room temperature.

Rinse and drain; transfer the vegetables to a large saucepan along with the sugar, vinegar, powdered mustard, mustard seed, celery seed, crushed red pepper flakes and the coriander, stirring to incorporate. Cook for about 30 minutes over medium heat, stirring occasionally, until the tomatoes are quite soft. Remove from the heat; let cool. The yield is about 2 3/4 cups.

Drain and reserve the liquid from the cooked chowchow. Transfer 1 cup of the chowchow vegetables to a food processor along with the mayonnaise. Pulse briefly until well combined, adding a little of the reserved chowchow liquid to achieve the desired consistency.

Transfer to a serving bowl; taste, and add salt and lemon juice as needed. The yield is about 1 3/4 cups. Cover and refrigerate until ready to use.

For the hush puppies: Whisk together the cornmeal, flour, baking powder, baking soda and Old Bay Seasoning in a mixing bowl. Add the eggs, buttermilk and scallions, stirring until almost all the lumps have disappeared.

Fold in the scallops. Cover and let rest for 30 minutes; the batter will thicken.

Pour oil to a depth of 3 to 4 inches in a deep pot; heat over medium-high heat to a temperature of 350 degrees. Line a baking sheet with paper towels, then place a wire cooling rack on top.

Working in batches of 4 or 5 at a time, drop tablespoonfuls of the batter into the hot oil. Cook for 4 to 6 minutes, turning them as needed for even browning. Use a slotted spoon or skimmer to transfer the hush puppies to the rack to drain.

Serve warm, with the chowchow tartar sauce.