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TPOTW
CRISP SCALLOPS with HORSERADISH LIME SAUCE
Makes about 24 hors d'oeuvres
FOR SAUCE
1/2 cup mayonnaise
2 tablespoons drained bottled horseradish
1½ teaspoons fresh lime juice
1/2 teaspoon freshly grated lime zest
1/8 teaspoon freshly ground black pepper, or to taste
FOR SCALLOPS
six 5- by 2½-inch graham crackers
1 teaspoon coarse salt
1 pound sea scallops (about 24)
vegetable oil for deep-frying
1 large egg, beaten lightly
MAKE SAUCE:
In a bowl whisk together sauce ingredients and chill, covered.
MAKE SCALLOPS:
Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. 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 1½ inches oil to 365°F. 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.