Crispy Scallops with Soy Dipping Sauce

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
289 10 1 32 1 755 17 6

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.


About Author

Posts By 3FC
  • Robin

    Takes some prep time, but is worth the wait. Very good!!

  • Katy

    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.