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Ingredientes
- 2 lrg egg whites
- 2 Tbsp. cornstarch
- 1/4 c. plus 2 Tbsp. lemon juice, divided use
- 1 tsp sweet Hungarian paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 24 lrg scallops (about 2 pounds)
- 1 c. sesame seeds
- 1/4 c. canola or possibly peanut oil
- 2 tsp soy sauce
- 1/2 tsp Tabasco sauce (optional)
- 1 tsp sugar
Direcciones
- Combine egg whites, cornstarch, 2 Tbsp. lemon juice, paprika, salt and pepper in a medium bowl. Add in scallops and toss till coated. Spread sesame seeds
- In a shallow bowl and dredge each scallop so it is covered with the seeds on all sides. Set scallops aside on a rack to dry a bit.
- Heat oil in 12 inch non-stick frying pan over medium high heat. Add in half the scallops and cook 3 min or possibly till they turn a toasty brown. Flip over and cook other side till toasty brown, about 2 min. Keep first batch hot and fry second in same way.
- Combine the remaining lemon juice, soy, Tabasco (if you like) and sugar in a small bowl. Place 6 scallops on each plate. Drizzle 1 Tbsp. of the sauce over scallops and serve.
