Crispy Scallops with Soy Dipping Sauce

http://www.eatingwell.com/recipes/crispy_scallops_with_soy_dipping_sauce.html

From EatingWell:  November/December 1993

These crispy scallops are an addictive treat. Make it a Meal: Serve with Asian Brown Rice and steamed broccolini.

4 servings | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

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)

Dipping Sauce

• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon chopped scallions
• 1 teaspoon honey

Preparation

1. 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.
2. 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.
3. 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.
4. Place the scallops on the prepared rack; they should not touch. Bake until the outsides are golden and centers are opaque, about 10 minutes.
5. To make dipping sauce: Stir together soy sauce, vinegar, scallions and honey in a small bowl. Serve alongside the hot scallops.

Nutrition

Per serving : 269 Calories; 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.