Try this Crisp Scallops with Horseradish Lime Sauce recipe, or contribute your own.
Suggest a better descriptionFOR 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
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 918 | ||
Calories from Fat: 707 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.6g | 105 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 42.3g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 2835.1mg | 98 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 56.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 918
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