Crisp scallops with horseradish lime sauce

2 Servings

Ingredients

Quantity Ingredient
½ cup Mayonnaise
2 tablespoons Bottled horseradish --
Drained
1½ teaspoon Fresh lime juice
½ teaspoon Lime zest -- freshly grated
⅛ teaspoon Black pepper -- freshly
Ground
6 5-by 2 1/2\" graham crackers
1 teaspoon Coarse salt
1 pounds Sea scallops -- about 24
Vegetable oil -- for deep
Frying
1 large Egg -- beaten lightly

Directions

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 1½ 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: Falderso@... Date: Thu, 14 Mar 1996 00:57:26 ~0800

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