Crisp Scallops With Horseradish Lime Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Mayonnaise,
2 tbsp: Bottled horseradish --,
Drained,
1 1/2 tsp: Fresh lime juice,
1/2 tsp: Lime zest, freshly grated
1/8 tsp: Black pepper, freshly
Ground,
6: 5-by 2 1/2" graham crackers,
1 tsp: Coarse salt,
1 lbs: Sea scallops, about 24
Vegetable oil, for deep
Frying,
1 large: 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 doeuvres or 2-3 main course servings.
Recipe By : Gourmet May 1995
From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26
~0800
Source from luhu.jp
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 doeuvres or 2-3 main course servings.
Recipe By : Gourmet May 1995
From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26
~0800
Source from luhu.jp