Horseradish And Lime Sauce Recipes

CRISP SCALLOPS WITH HORSERADISH LIME SAUCE

Steps:

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

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

BEST EVER EASY HORSERADISH SAUCE

Steps:

• In a bowl, combine the sour cream, horseradish, garlic, lemon juice, Worcestershire Sauce, salt, chives and parsley.
• Stir well to combine and place in an airtight container (or cover the bowl with plastic wrap or a lid) in the fridge for at least 2 hours.
• Serve with my Best Ever Marinated Beef Tenderloin, steak, or Prime Rib.

HORSERADISH AND LIME SAUCE

Steps:

• 1. Using a blender or food processor, mix all ingredients together for 1 minute until thoroughly blended.
• 2. Place in a tightly sealed jar and refrigerate overnight before serving.