• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Crisp Scallops with Horseradish Lime Sauce

  • Recipe Submitted by on

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



In a bowl, whisk together mayonaise, horseradish, lime juice, zest, and
pepper. Cover and chill.


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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