Recipe courtesy of Ocean Grill

Florida Lobster and Sea Scallop Fritters

  • Level: Intermediate
  • Total: 2 hr (includes resting time)
  • Active: 1 hr
  • Yield: 24 fritters
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Pepper Jelly:

One 6-ounce jar apple jelly

1/2 green bell pepper, finely diced 

1/2 red bell pepper, finely diced 

1/2 large jalapeno, finely diced 

1/4 cup finely diced fresh parsley 

1/4 cup finely diced red onion  

2 tablespoons chopped cilantro


4 ounces Florida lobster meat

4 ounces sea scallops 

2 teaspoons olive oil

1/2 cup all-purpose flour 

1/2 cup semolina flour 

2 teaspoons baking powder 

1 teaspoon sugar 

1 teaspoon salt 

1/2 teaspoon black pepper 

2 large eggs 

1/2 cup chopped green onion 

1/4 cup finely diced red onion 

1/4 cup clam juice 

1/4 cup lager beer 

1 teaspoon chopped jalapeno 

Vegetable or canola oil, for frying


  1. For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors.
  2. For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops.
  3. Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes
  4. Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
  5. Drain on paper towels and serve with the pepper jelly on the side.

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