Crisp Scallops With Horseradish Lime Sauce

Ingredients

1/2 cup mayonnaise 2 tbsp bottled horseradish -- 1 drained 1 1/2 tsp fresh lime juice 1/2 tsp lime zest -- freshly grated 1/8 tsp black pepper -- freshly 1 ground 6 5-by 2 1/2 graham crackers 1 tsp coarse salt 1 lb sea scallops -- about 24 1 vegetable oil -- for deep 1 frying 1 large egg -- beaten lightly	Advertisements

Preparation
 
FOR SAUCE:

In a bowl, whisk together mayonaise, horseradish, lime juice, zest,
and pepper. Cover and chill.

FOR SCALLOPS:

Put graham crackers in a resealable plastic bag and with a rolling pin
lightly crush until crumbs are course. In a bowl, stir together
crumbs and salt. Discard small tough muscle from side of each scallop
and halve any large scallops. Pat scallops dry.

In a 4-quart heavy saucepan or heavy kettle, heat 1 1/2 inches oil to
365 degrees on a deep-fat thermometer. Working in batches of 6, dip
scallops in egg to coat, letting excess drip off, and roll in crumb
mixture. Fry scallops, stirring gently, 2 minutes, or until browned
and cooked through. Transfer scallops as cooked with a slotted spoon
to paper towels to drain and season with salt and pepper.

Serve scallops on a platter with sauce.

Makes about 24 hors d oeuvres or 2-3 main course servings.

Recipe By : Gourmet May 1995

From: [email protected] Date: Thu, 14 Mar 1996 00:57:26
~0800

 

 
Servings: 2

 

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