Crispy Scallops With Soy Dipping Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Egg white,
1 tbsp: Canola oil,
1 tbsp: Toasted sesame oil,
1 tsp: Reduced sodium soy sauce,
1/2 cup: Unseasoned dry breadcrumbs, (fine)
2 tsp: Sesame seeds,
1/2 tsp: Ground ginger,
1 1/4 lbs: Sea scallops, sliced in half horizontally and patted dry
DIPPING SAUCE
2 tbsp: Reduced-sodium soy sauce,
2 tbsp: Rice-wine vinegar,
1 tbsp: Scallions, chopped
1 tsp: Honey,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp