Crisp Scallops with Horseradish Lime Sauce

1. 1

   Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse.

2. 2

   In a bowl stir together crumbs and salt.

3. 3

   Discard small tough muscle from side of each scallop and halve any large scallops.

4. 4

   Pat scallops dry.

5. 5

   In a 4-quart heavy saucepan or heavy kettle heat 1 1/2 inches oil to 365F.

6. 6

   on a deep-fat thermometer.

7. 7

   Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture.

8. 8

   Fry scallops, stirring gently, 2 minutes, or until browned and cooked through.

9. 9

   Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.

10. 10

    Serve scallops on a platter with sauce.

No additional tips available.