Beer Batter Scallop Puffs

1 pound scallops
3/4 cup flour
1/4 teaspoon salt
3/4 cup cornstarch
1/2 teaspoon prepared mustard
1 12 oz. can beer
2 egg whites, stiffly beaten
Shortening

Mix together flour and salt and place in a plastic bag. Shake a few scallops at a time in the bag until well-coated. In a bowl combine the cornstarch, mustard and beer, mixing well. Fold in the egg whites, blending well.

Dip floured scallops in the beer mixture. In a deep kettle or saucepan, heat about four inches of shortening. Drop a few scallops at a time into the hot shortening and cook until golden brown and puffed, about 4-5 minutes. Drain on absorbent paper. Serves four.

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