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Crisp Scallops With Horseradish Lime Sauce

Make Crisp Scallops With Horseradish Lime Sauce at home with Fresh Lime Juice, Black Pepper Freshly, and Coarse Salt. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 tsp
• 1/8 tsp
• 1 tsp

Method (preview)

1. 1

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

2. 2

   Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are course.

3. 3

   In a bowl, stir together crumbs and salt.

4. 4

   Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.

5. 5

   In a 4-quart heavy saucepan or heavy kettle, heat 1 1/2 inches oil to 365 degrees on a deep-fat thermometer.

6. 6

   Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture.

7. 7

   Fry scallops, stirring gently, 2 minutes, or until browned and cooked through.

8. 8

   Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.