No shells, no bones, no suction cups or feelers. These scallops are benign enough for even a dubious kid, but delicious enough for a seasoned seafood veteran. Fabulous finger food.
500 g scallops, (either large or small)
1/2 cup dry bread crumbs
2 tsp sesame seeds
1/2 tsp ground ginger
1/2 tsp salt
1 egg white
1 tbsp vegetable oil
1 tbsp sesame oil
2 tsp soy sauce
2 tbsp soy sauce
1 tbsp rice vinegar, or cider vinegar
1 green onion, chopped
1 tsp honey
Preheat the oven to 450°F (230°C). Lightly oil a cookie sheet, or spray with non-stick baking spray.
Now prepare the scallops. If you're using large sea scallops, slice them in half horizontally and pat them dry. If you’re using the small bay scallops, just pat them dry and remove the little hard thingy that may be attached to one side of it (feel around and you’ll see what I mean). This is a good kid job.
In a bowl, mix together the bread crumbs, sesame seeds, ground ginger and salt. In another bowl, whisk together the egg white, vegetable oil, sesame oil and the 2 tsp (10 mL) of soy sauce.
Now dump all the scallops into the bowl with the egg-white mixture and stir them around. Remove them one at a time, and roll in bread-crumb concoction until completely coated. Place on the greased cookie sheet. Repeat until you have breaded all the scallops. Bake for about 15 minutes, turning over once about halfway through, until crisp and lightly browned.
Meanwhile, make the dipping sauce by combining the soy sauce, vinegar, green onion and honey. Serve with the hot, crisp scallops.
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