MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crispy Scallops with Soy Dipping Sauce
 Categories: Seafood, Low-fat
      Yield: 4 servings
 
      1 lg Egg white
      1 T  Canola oil
      1 T  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

MMMMM--------------------DIPPING SAUCE-----------------------
      2 T  Reduced-sodium soy sauce
      2 T  Rice-wine vinegar
      1 T  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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