Sesame Sea Scallops
Yield
6 servingsPrep
15 minCook
15 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
sea scallops
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
white wine
|
|
| 2 | each |
egg whites
|
*
|
| ½ | teaspoon |
ginger
ground |
|
| 4 | tablespoons |
bread crumbs
|
|
| 4 | tablespoons |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
sea scallops
|
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
white wine
|
|
| 2 | each |
egg whites
|
*
|
| 2.5 | ml |
ginger
ground |
|
| 6E+1 | ml |
bread crumbs
|
|
| 6E+1 | ml |
sesame seeds
|
|
Directions
Gently stir scallops with oil, soy sauce, wine, egg whites and ginger.
Marinate for 1 hour.
Combine bread crumbs and sesame seeds, roll sea scallops in this mixture or put crumbs and seeds in large plastic bag and add scallops a few at a time; close bag tightly and shake to coat scallops.
Arrange coated scallops in single layer on shallow non-stick baking pan, sprayed with cooking spray.
Bake uncovered in preheated, very hot 475 degrees F. oven for about 6 to 8 minutes.
