---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crisp Scallops With Horseradish Lime Sauce
 Categories: Appetizers, Fish and se
      Yield: 2 servings
 
    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
 
  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.
  
  Recipe By     : Gourmet May 1995
  
  From: Falderso@interserv.Com          Date: Thu, 14
  Mar 1996 00:57:26 -0800
 
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