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Ingredientes
- 1 lrg Egg white
- 1 Tbsp. Canola oil
- 1 Tbsp. Toasted sesame oil
- 1 tsp Reduced sodium soy sauce
- 1/2 c. Unseasoned dry breadcrumbs, (fine)
- 2 tsp Sesame seeds
- 1/2 tsp Grnd ginger
- 1 1/4 lb Sea scallops, sliced in half horizontally and patted dry
- 2 Tbsp. Reduced-sodium soy sauce
- 2 Tbsp. Rice-wine vinegar
- 1 Tbsp. Scallions, minced
- 1 tsp Honey
Direcciones
- Preheat oven to 450 degrees F. Lightly oil a wire rack large sufficient 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 till creamy. In a shallow dish, stir together breadcrumbs, sesame seeds, and ginger.
- Add in the scallops to the egg-white mix, tossing to coat them well.
- Transfer the scallops to the breadcrumb mix in two or possibly three batches, tossing each with a spoon to coat proportionately. Place the scallops on the prepared rack; they shouldn't touch each other. Bake for 8-10 min or possibly till the outsides are golden brown and the centers are opaque.
- To Make Dipping Sauce: In a small bowl, stir together the sauce ingredients. Serve alongside the warm scallops.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 95 | 34% |
| Total Fat 10.76g | 13% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 99mg | 33% |
| Sodium 841mg | 35% |
| Potassium 535mg | 15% |
| Total Carbs 15.78g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.59g | 2% |
| Protein 28.04g | 45% |
