Preparation:
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 475F oven for about 6-8 minutes. |
