Crispy Scallops With Soy Dipping Sauce

These crispy scallops offer a delightful contrast of textures, featuring a tender, juicy interior encased in a golden, crunchy breadcrumb coating. The light batter ensures the natural sweetness of the seafood shines through without being weighed down. Served alongside a quick, aromatic dipping sauce made from reduced-sodium soy sauce, toasted sesame oil, and fresh ginger, this dish balances salty, umami, and subtle heat. It&# 226;ÂÂs an elegant yet approachable appetizer or light main course that comes together in under thirty minutes. Perfect for date nights, holiday gatherings, or when you want to elevate a simple seafood dinner with minimal effort and maximum flavor impact.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 218.2

Dietary: Low-fat

Description

These crispy scallops offer a delightful contrast of textures, featuring a tender, juicy interior encased in a golden, crunchy breadcrumb coating. The light batter ensures the natural sweetness of the seafood shines through without being weighed down. Served alongside a quick, aromatic dipping sauce made from reduced-sodium soy sauce, toasted sesame oil, and fresh ginger, this dish balances salty, umami, and subtle heat. It&# 226;ÂÂs an elegant yet approachable appetizer or light main course that comes together in under thirty minutes. Perfect for date nights, holiday gatherings, or when you want to elevate a simple seafood dinner with minimal effort and maximum flavor impact.

Ingredients

1 lg Egg white
1 tablespoons Canola oil
1 teaspoons Reduced sodium soy sauce
1/2 cups Unseasoned dry breadcrumbs;

Directions

1
Pat the sea scallops completely dry with paper towels and slice them in half horizontally if they are particularly thick.
2
In a small bowl, whisk the egg white until frothy. In a separate shallow dish, spread the unseasoned dry breadcrumbs.
3
Prepare the dipping sauce by combining the reduced sodium soy sauce, toasted sesame oil, sesame seeds, and ground ginger in a small bowl. Stir well to dissolve the ginger and set aside.
4
Dip each scallop half into the beaten egg white, ensuring it is fully coated, then press firmly into the breadcrumbs to form an even crust.
5
Heat the canola oil in a large non-stick skillet over medium-high heat until shimmering but not smoking.
6
Carefully place the breaded scallops in the skillet, working in batches if necessary to avoid crowding.
7
Cook for 2 to 3 minutes per side, or until the breadcrumbs are golden brown and crispy and the scallops are just opaque in the center.
8
Transfer the cooked scallops to a serving plate immediately to maintain crispiness.
9
Serve hot alongside the prepared soy-ginger dipping sauce for an elegant bite.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 218.2kcal

% Daily Value *
Total Fat 11.3g18%
Saturated Fat 2.1g11%
Cholesterol 93.2mg32%
Sodium 288.4mg13%
Total Carbohydrate 23.1g8%
Dietary Fiber 2.1g9%
Sugars 0.4g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scallops, crispy, soy sauce, dipping sauce, seafood, appetizer, pan-seared, ginger, sesame oil, breadcrumbs, egg white, canola oil, umami, quick dinner, elegant, easy, pan-fried, healthy, light, fresh

Read it online: https://www.chefs-mate.com/recipe/crispy-scallops-with-soy-dipping-sauce/