Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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