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

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:

Quickview
236k Calories
20g Protein
8g Total Fat
17g Carbs
7% Health Score
Limit These
Calories
236k
12%

Fat
8g
14%

  Saturated Fat
1g
7%

Carbohydrates
17g
6%

  Sugar
2g
3%

Cholesterol
34mg
11%

Sodium
977mg
42%

Get Enough Of These
Protein
20g
41%

Phosphorus
514mg
51%

Vitamin B12
2µg
34%

Selenium
23µg
34%

Manganese
0.3mg
15%

Vitamin B3
2mg
11%

Magnesium
45mg
11%

Zinc
1mg
11%

Potassium
360mg
10%

Vitamin B1
0.15mg
10%

Folate
40µg
10%

Iron
1mg
9%

Vitamin B2
0.13mg
8%

Vitamin B6
0.15mg
7%

Vitamin K
6µg
7%

Copper
0.12mg
6%

Calcium
47mg
5%

Vitamin E
0.68mg
5%

Vitamin B5
0.43mg
4%

Fiber
0.88g
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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