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Crispy Scallops with Soy Dipping Sauce

November/December 1993

Your rating: None Average: 4.7 (3 votes)

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



READER'S COMMENT:
"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...
Crispy Scallops with Soy Dipping Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

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.

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.

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.

Nutrition Bonus: Selenium (53% daily value), Magnesium (24% dv), Potassium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 3 1/2 very lean meat, 2 fat


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Recipe Categories

Meal/Course
Dinner

Ethnic/Regional
Asian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Bake

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