Crispy Scallops With Soy Dipping Sauce

Crispy Scallops With Soy Dipping Sauce

1 large egg white
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 teaspoon reduced sodium soy sauce
1/2 cup unseasoned dry breadcrumbs; (fine)
2 teaspoon sesame seeds
1/2 teaspoon ground ginger
1 1/4 lb sea scallops; sliced in half horizonta
----DIPPING SAUCE----
2 tablespoon reduced-sodium soy sauce
2 tablespoon rice-wine vinegar
1 tablespoon scallions; chopped
1 teaspoon 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