Recipe - Crisp Scallops With Horseradish Lime Sauce

One half cup Mayonnaise
2 tablespoon Bottled horseradish
Drained
1 One half teaspoon Fresh lime juice
One half teaspoon Lime zest freshly grated
1/8 teaspoon Black pepper freshly
Ground
6 5by 2 1/2" graham crackers
1 teaspoon Coarse salt
1 pound 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 4quart heavy saucepan or heavy kettle, heat 1 One half inches oil to 365
degrees on a deepfat 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 23 main course servings.

Recipe By : Gourmet May 1995

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini