Recipe - Crispy Scallops With Soy Dipping Sauce

1 lg Egg white
1 tablespoon Canola oil
1 tablespoon Toasted sesame oil
1 teaspoon Reduced sodium soy sauce
One half cup Unseasoned dry breadcrumbs;
(fine)
2 teaspoon Sesame seeds
One half teaspoon Ground ginger
1 One fourth pound Sea scallops; cut or sliced up in
half horizontally and
patted dry

DIPPING SAUCE
2 tablespoon Reducedsodium soy sauce
2 tablespoon Ricewine vinegar
1 tablespoon Scallions; chopped
1 teaspoon Honey

Date: Wed, 22 May 1996 17:45:47 0700 (PDT)

From: JUDI MAE PHELPS jphelps@shell.portal.com

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 eggwhite 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 810 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@shell.portal.com or
jphelps@best.com

Posted to MealMaster Recipes List, Digest #143