Crisp Scallops With Horseradish Lime Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: Crisp Scallops With Horseradish Lime Sauce
Categories: Appetizers, Fish and se
Yield: 2 servings

1/2 c Mayonnaise
2 tb Bottled horseradish --
Drained
1 1/2 ts Fresh lime juice
1/2 ts Lime zest -- freshly grated
1/8 ts Black pepper -- freshly
Ground
6 5-by 2 1/2" graham crackers
1 ts Coarse salt
1 lb Sea scallops -- about 24
Vegetable oil -- for deep
Frying
1 lg Egg -- beaten lightly

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: Falderso@interserv.Com Date: Thu, 14
Mar 1996 00:57:26 -0800

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