Crispy scallops with soy dipping sauce

4 Servings

Ingredients

Quantity Ingredient
1 large Egg white
1 tablespoon Canola oil
1 tablespoon Toasted sesame oil
1 teaspoon Reduced sodium soy sauce
½ cup Unseasoned dry breadcrumbs; (fine)
2 teaspoons Sesame seeds
½ teaspoon Ground ginger
1¼ pounds Sea scallops; sliced in half horizontally and patted dry
2 tablespoons Reduced-sodium soy sauce
2 tablespoons Rice-wine vinegar
1 tablespoon Scallions; chopped
1 teaspoon Honey

Directions

DIPPING SAUCE

Preheat oven to 450 degrees F. Lightly oil a wire rack large enough to hold scallops in a single layer. Put the rack on a baking sheet and set aside.

In a bowl, whisk together egg white, vegetable oil, sesame oil, and soy sauce until creamy. In a shallow dish, stir together breadcrumbs, sesame seeds, and ginger.

Add the scallops to the egg-white mixture, tossing to coat them well.

Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly. Place the scallops on the prepared rack; they should not touch each other. Bake for 8-10 minutes or until the outsides are golden and the centers are opaque.

To Make Dipping Sauce: In a small bowl, stir together the sauce ingredients. Serve alongside the hot scallops. Serves 4 Per serving: 280 calories; 9 grams fat, 32 g protein, 16 g carbohydrate, 474 mg sodium, 56 mg cholesterol. Source: The Eating Well New Favorites Cookbook.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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