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Crispy Scallops with Soy Dipping Sauce
EatingWell Test Kitchen
“These crispy scallops are an addictive treat. Make it a Meal: Serve with Asian Brown Rice and steamed broccolini.”
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
1Preheat 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.
2Whisk 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.
3Add 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.
4Place the scallops on the prepared rack; they should not touch. Bake until the outsides are golden and centers are opaque, about 10 minutes.
5To 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.