Crisp Scallops With Horseradish Lime Sauce

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Bottled horseradish --
		Drained
1 1/2 teaspoons	7.5ml	Fresh lime juice
1/2 teaspoon	2.5ml	Lime zest - freshly grated
1/8 teaspoon	0.6ml	Black pepper - freshly
		Ground
6		By 2 1/2" graham crackers - ¥
1 teaspoon	5ml	Coarse salt
1 lb	454g / 16oz	Sea scallops - about 24
		Vegetable oil - for deep
		Frying
1		Egg - beaten lightly (large)

Recipe Instructions

FOR SAUCE:

In a bowl, whisk together mayonnaise, 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 365on 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

Source:
Better Homes and Gardens, January 1998, Page 122.

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