Crispy Scallops with Soy Dipping Sauce
Need a dairy free and pescatarian main course? Crispy Scallops with Soy Dipping Sauce could be an excellent recipe to try. For $2.62 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 20g of protein, 9g of fat, and a total of 236 calories. This recipe serves 4. 12 people found this recipe to be flavorful and satisfying. It will be a hit at your The Super Bowl event. It is brought to you by Eating Well. A mixture of breadcrumbs, low sodium soy sauce, egg white, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. Crispy Ham Spring Rolls With A Soy Ginger Dipping Sauce, Soy Dipping Sauce, and Soy Ginger Dipping Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup fine, dry, unseasoned breadcrumbs
1 tablespoon canola oil
1 large egg white
1/2 teaspoon ground ginger
1 teaspoon honey
1 teaspoon reduced-sodium soy sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice-wine vinegar.jpg)
1 tablespoon chopped scallions
1 1/4 pounds dry sea scallops, sliced in half horizontally and patted dry (see Note)
1 tablespoon toasted sesame oil
2 teaspoons sesame seeds
Equipment:
wire rack
oven
baking sheet
whisk
bowl
Cooking instruction summary:
Preheat oven to 450F. Lightly oil a wire rack large enough to hold scallops in a single layer. Place the rack on a baking sheet and set aside.Whisk together egg white, canola oil, sesame oil and soy sauce in a medium bowl until creamy. Stir together breadcrumbs, sesame seeds and ginger in a shallow dish.Add the scallops to the egg-white mixture, tossing to coat 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. Bake until the outsides are golden and centers are opaque, about 10 minutes.To make dipping sauce: Stir together soy sauce, vinegar, scallions and honey in a small bowl. Serve alongside the hot scallops.
Step by step:
1. Preheat oven to 450F. Lightly oil a wire rack large enough to hold scallops in a single layer.
2. Place the rack on a baking sheet and set aside.
3. Whisk together egg white, canola oil, sesame oil and soy sauce in a medium bowl until creamy. Stir together breadcrumbs, sesame seeds and ginger in a shallow dish.
4. Add the scallops to the egg-white mixture, tossing to coat well.
5. Transfer the scallops to the breadcrumb mixture in two or three batches, tossing each with a spoon to coat evenly.
6. Place the scallops on the prepared rack; they should not touch.
7. Bake until the outsides are golden and centers are opaque, about 10 minutes.To make dipping sauce: Stir together soy sauce, vinegar, scallions and honey in a small bowl.
8. Serve alongside the hot scallops.
Nutrition Information:
covered percent of daily need
