---------- 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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