Crispy Scallops with Soy Dipping Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Crispy Scallops with Soy Dipping Sauce
Categories: Seafood, Low-fat
Yield: 4 servings

1 lg Egg white
1 T Canola oil
1 T Toasted sesame oil
1 ts Reduced sodium soy sauce
1/2 c Unseasoned dry breadcrumbs;
-(fine)
2 ts Sesame seeds
1/2 ts Ground ginger
1 1/4 lb Sea scallops; sliced in
-half horizontally and
-patted dry

MMMMM--------------------DIPPING SAUCE-----------------------
2 T Reduced-sodium soy sauce
2 T Rice-wine vinegar
1 T Scallions; chopped
1 ts Honey

Preheat oven to 450 degrees F. Lightly oil a wire rack large
enough to hold scallops in a single layer. Put the rack on a
baking sheet and set aside.

In a bowl, whisk together egg white, vegetable oil, sesame oil,
and soy sauce until creamy. In a shallow dish, stir together
breadcrumbs, sesame seeds, and ginger.

Add the scallops to the egg-white mixture, tossing to coat them
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
each other. Bake for 8-10 minutes or until the outsides are
golden and the centers are opaque.

To Make Dipping Sauce: In a small bowl, stir together the
sauce ingredients. Serve alongside the hot scallops. Serves 4

Per serving: 280 calories; 9 grams fat, 32 g protein, 16 g
carbohydrate, 474 mg sodium, 56 mg cholesterol. Source: The
Eating Well New Favorites Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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