| previous | next |
Title: Crispy Scallops with Soy Dipping Sauce
Categories: Fish Lowfat Chinese
Yield: 4 Servings
| 1 | lg | Egg white |
| 1 | tb | Canola oil |
| 1 | tb | 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 |
| DIPPING SAUCE | ||
| 2 | tb | Reduced-sodium soy sauce |
| 2 | tb | Rice-wine vinegar |
| 1 | tb | 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
| previous | next |