Crispy Scallops With Soy Dipping Sauce
chinese, fish, low-fat
1 large egg white
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
1/2 cup unseasoned dry breadcrumbs; (fine)
2 teaspoon sesame seeds
1/2 teaspoon ground ginger
1 1/4 lb sea scallops; sliced in half horizontal
----DIPPING SAUCE----
2 tablespoon reduced-sodium soy sauce
2 tablespoon rice-wine vinegar
1 tablespoon scallions; chopped
1 teaspoon 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. Source: The Eating Well New Favorites Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
Yield: 4 servings