1 large egg white
1 T. canola oil
1 T. toasted sesame oil
1 tsp. reduced sodium soy sauce
1/2 c. unseasoned dry breadcrumbs (fine or Panko
2 tsp. sesame seeds
1/2 tsp. ground ginger
1 ¼ lb. sea scallops sliced in half horizontally
1 T. reduced-sodium soy sauce
2 T. rice-wine vinegar
1 tsp. honey
Preheat oven 450° F. Lightly oil wire rack large enough to hold scallops in single layer. Put rack on a baking sheet - set aside.
In bowl- whisk together egg white- vegetable oil- sesame oil ñ soy sauce until creamy. Shallow dish- stir together breadcrumbs- sesame seeds ñ ginger.
Add scallops to egg white mixture- tossing to coat them well.
Transfer scallops ino breadcrumb mixture in two or three batches- tossing each with spoon to coat evenly.
Place scallops on prepared rack they should not touch each other.
Bake 8-10 minutes or until the outsides are golden - centers are opaque.
Dipping Sauce~ small bowl- stir together- sauce ingredients.
Serve along side hot scallops. Serves 4
Fish, shrimp, lobster, crabs, scallops, and any other type of seafood.
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