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 475 degree oven for about 6-8 minutes.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 829mg||29 %|
|Potassium 371.9mg||10 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 25.7g|
|Protein 20.6g||29 %|
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Calories per serving: 282
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