Crispy Scallops with Soy Dipping Sauce

Crispy Scallops with Soy Dipping Sauce

2 Reviews
From: EatingWell Magazine, November/December 1993

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large egg white
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • ½ cup fine, dry, unseasoned breadcrumbs
  • 2 teaspoons sesame seeds
  • ½ teaspoon ground ginger
  • 1¼ 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


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 242 calories; 9 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 21 g protein; 48 mcg folate; 34 mg cholesterol; 3 g sugars; 20 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 2 mg iron; 1,070 mg sodium; 362 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3½ lean meat, 2 fat

Reviews 2

October 20, 2013
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By: hotroo1
Delicious, quick and easy! I've made this recipe many times over the years. Originally found it in the 1993 Nov-Dec. issue. WOW --that's 20 years ago! I've made with pureed panko breadcrumbs also. Just over all a quick, easy and delicious meal
April 26, 2010
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By: EatingWell User
we love this. crisp without frying. i might add either salt or dried mustard to the breadcrumb mix. we added grated ginger to the dipping sauce. good make ahead, only 5-10 min of last minute prep and you can make the salad while the scallops are baking.
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