Crispy Scallops with Soy Dipping Sauce
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recipe ingredients
1 1/4 lbs. sea scallops, sliced in half horizontally and patted dry
1/2 cup fine dry bread crumbs
2 tsp. sesame seeds
1/2 tsp. ground ginger
1 large egg white
1 Tbsp. vegetable oil
1 Tbsp. toasted sesame oil
1 tsp. reduced sodium soy sauce
Dipping Sauce:
2 Tbsp. reduced sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. chopped scallions
1 tsp. honey
recipe directions
Preheat oven to 450*F. Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside. In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy. In a shallow dish, stir together bread crumbs, sesame seeds and ginger. Add the scallops to the egg white mixture, tossing to coat well. Coat each scallop with the bread crumb mixture and place on prepared rack. Bake for 10 minutes or until outsides are golden and centers are opaque. Prepare dippins sauce by combining ingredients and serve along side of the scallops.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 289 | 10 | 1 | 32 | 1 | 755 | 17 | 6 |
Takes some prep time, but is worth the wait. Very good!!
The scallops were very good! Be careful with the dipping sauce. I think I used a little too much red wine vinegar and it became very overpowering.