These crispy scallops are an addictive treat. Make it a Meal: Serve with Asian Brown Rice and steamed broccolini.
Active Time: 35 minutes |
Total Time: 45 minutes
Crispy Scallops with Soy Dipping Sauce
1 large egg white
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 teaspoon reduced-sodium soy sauce
1/2 cup fine, dry, unseasoned breadcrumbs
2 teaspoons sesame seeds
1/2 teaspoon ground ginger
1 1/4 pounds dry sea scallops, sliced in half horizontally and patted dry (see Note)
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon chopped scallions
1 teaspoon honey
Preheat oven to 450°F. Lightly oil a wire rack large enough to hold scallops in a single layer. Place the rack on a baking sheet and set aside.
Whisk together egg white, canola oil, sesame oil and soy sauce in a medium bowl until creamy. Stir together breadcrumbs, sesame seeds and ginger in a shallow dish.
Add the scallops to the egg-white mixture, tossing to coat 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. Bake until the outsides are golden and centers are opaque, about 10 minutes.
To make dipping sauce: Stir together soy sauce, vinegar, scallions and honey in a small bowl. Serve alongside the hot scallops.
Per serving :
9 g Fat;
1 g Sat;
4 g Mono;
47 mg Cholesterol;
18 g Carbohydrates;
27 g Protein;
1 g Fiber;
743 mg Sodium;
529 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 3 1/2 very lean meat, 2 fat
Tips & Notes
Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.