| Other Recipes | Crisp Scallops with Lime Horseradish Sauce | Home |
|
|
|||||
|
4 tablespoons drained bottled horseradish
1 tablespoon fresh lime juice
1 teaspoon freshly grated lime zest
1 cup mayonnaise
1/4 teaspoon freshly ground black pepper
2 lbs. sea scallops (about 50)
vegetable oil for deep-frying
In a bowl whisk together sauce ingredients. (Can be made hours ahead of time.)
Heat sauce over a low heat when cooking scallops.
Discard small tough muscle from side of each scallop and halve any large ones.
In a heavy saucepan heat 1 1/2 inches of oil on a high heat. Working in batches
of 10-15, fry scallops, stirring occasionally, until almost cooked through (will
keep cooking), about 3-4 minutes. Be prepared...scallops will cause oil to
spatter extensively, particularly the first batch when the oil is the hottest.
Using pot with a cover will be helpful.
Transfer batches of scallops into pot with sauce to coat and stay warm as other
batches are fried.