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Ingredientes
- 1/2 c. Mayonnaise
- 2 Tbsp. Bottled horseradish -- Liquid removed
- 1 1/2 tsp Fresh lime juice
- 1/2 tsp Lime zest -- freshly grated
- 1/8 tsp Black pepper -- freshly Grnd
- 6 x 5-by 2 1/2" graham crackers
- 1 tsp Coarse salt
- 1 lb Sea scallops -- about 24 Vegetable oil -- for deep Frying
- 1 lrg Egg -- beaten lightly
Direcciones
- 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 till crumbs are course. In a bowl, stir together crumbs and salt. Throw away small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
- In a 4-qt heavy saucepan or possibly 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 mix. Fry scallops, stirring gently, 2 min, or possibly till 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 possibly 2-3 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 2 servings | |
| Calories 655 | |
| Calories from Fat 449 | 69% |
| Total Fat 50.77g | 63% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 1900mg | 79% |
| Potassium 816mg | 23% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.65g | 1% |
| Protein 41.37g | 66% |
