• 1/2 c mayonnaise
  
• 2 tb bottled horseradish -
  
• drained
  
• 1 1/2 ts fresh lime juice
  
• 1/2 ts lime zest -- freshly grated
  
• 1/8 ts black pepper -- freshly ground
  
• 6 5-by 2 1/2 graham crackers
  
• 1 ts coarse salt
  
• 1 lb sea scallops -- about 24
  
• vegetable oil -- for deep frying
  
• 1 lg egg -- beaten lightly
  

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.