Cut scallops into bite-sized pieces.

Separate chrysanthemum leaves and stems. Cut leaves into 4cm pieces and stems into thin diagonal slices. Slice green onion diagonally.

Mix all sauce ingredients except lemon juice in a bowl, cover lightly with plastic wrap, and microwave at 600W for 1 minute. Add lemon juice and mix.

Place scallops, chrysanthemum, green onion, and 1 tbsp flour into a plastic bag. Seal and shake to coat evenly.

Combine batter ingredients in a bowl and mix lightly. Add the coated scallops and vegetables, mixing gently.

Heat salad oil to 180°C in a pot. Place 1/4 of the batter mixture onto a wooden spatula and slide it gently into the oil. Fry until golden brown, flipping once. Repeat for 4 pieces.