Side Pannel
Crisp Scallops with Horseradish Lime Sauce
Crisp Scallops with Horseradish Lime Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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 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.
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.
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