MENU
 
 
 
 

  • Crisp Scallops With Horseradish Lime Sauce

    0 votes
    Crisp Scallops With Horseradish Lime Sauce
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Mayonnaise
    • 2 Tbsp. Bottled horseradish -- Liquid removed
    • 1 1/2 tsp Fresh lime juice
    • 1/2 tsp Lime zest -- freshly grated
    • 1/8 tsp Black pepper -- freshly Grnd
    • 6 x 5-by 2 1/2" graham crackers
    • 1 tsp Coarse salt
    • 1 lb Sea scallops -- about 24 Vegetable oil -- for deep Frying
    • 1 lrg Egg -- beaten lightly

    Directions

    1. FOR SAUCE:In a bowl, whisk together mayonaise, horseradish, lime juice, zest, and pepper. Cover and chill.
    2. FOR SCALLOPS:Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush till crumbs are course. In a bowl, stir together crumbs and salt. Throw away small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
    3. In a 4-qt heavy saucepan or possibly 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 mix. Fry scallops, stirring gently, 2 min, or possibly till browned and cooked through.
    4. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
    5. Serve scallops on a platter with sauce.
    6. Makes about 24 hors d'oeuvres or possibly 2-3 main course servings.

    Similar Recipes

    Leave a review or comment