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;
       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. or