Instructions: 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 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.

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