| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
|
1/2 lb large sea scallops |
| 1 |
tb |
Salad oil |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry/white wine |
| 2 |
|
Egg whites/substitute |
| 1/2 |
ts |
Ground ginger/five-spice powder |
| 4 |
tb |
Bread crumbs |
| 4 |
tb |
Sesame seeds |
INSTRUCTIONS
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
degree oven for about 6-8 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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