Crispy Scallops with Soy Dipping Sauce

Crispy Scallops with Soy Dipping Sauce Recipe:

Crispy Scallops with Soy Dipping Sauce

      1 lg Egg white
      1 T Canola oil
      1 T Toasted sesame oil
      1 ts Reduced sodium soy sauce
    1/2 c Unseasoned dry breadcrumbs; fine
      2 ts Sesame seeds
    1/2 ts Ground ginger
1 1/4 lb Sea scallops; sliced in half horizontally
          and patted dry

Dipping Sauce:
      2 T Reduced-sodium soy sauce
      2 T Rice-wine vinegar
      1 T Scallions; chopped
      1 ts Honey

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

Contributed by Judi M. Phelps
Source: The Eating Well New Favorites Cookbook