Instructions: 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

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