Instructions: Combine egg whites, cornstarch, 2 tablespoons lemon juice, paprika, salt and pepper in a medium bowl. Add scallops and toss until coated. Spread sesame seeds

In a shallow bowl and dredge each scallop so it is covered with the seeds on all sides. Set scallops aside on a rack to dry a bit.

Heat oil in 12 inch non-stick frying pan over medium high heat. Add half the scallops and cook 3 minutes or until they turn a toasty brown. Flip over and cook other side until toasty brown, about 2 minutes. Keep first batch warm and fry second in same way.

Combine the remaining lemon juice, soy, Tabasco (if desired) and sugar in a small bowl. Place 6 scallops on each plate. Drizzle 1 tablespoon of the sauce over scallops and serve.

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