½ cup basil leaves
¼ cup Italian parsley leaves
salt to taste
1/3 cup extra virgin olive oil, plus extra for frying
1 ½ cup self-rising flour
½ lb. halibut, cut into 1 to 1 ½ inch cubes
½ lb. large shrimp, shelled and deveined
½ lb. sea scallops
12 zucchini blossoms (optional)
Process the basil leaves, parsley, salt and 1/3 cup olive oil in a blender or food processor until smooth and pesto-like. In a bowl, combine the flour and enough water to make a batter about the consistency of pancake patter. Stir the pesto into the batter and mix well.
Heat enough oil to come 1 inch up the sides of a medium skillet to about 350 degrees. Dip the seafood and zucchini blossoms in the batter and fry a few at a time in the hot oil, turning once. Remove with a slotted spoon and pat dry on paper towels, salt lightly and keep warm until all the fish and zucchini blossoms are done. Transfer to a serving plate and serve immediately with lemon wedges.