1    1/2 lb large sea scallops
1 tb Salad oil
1 tb Soy sauce
2 tb Dry sherry/white wine
2    Egg whites/substitute
1/2 ts Ground ginger/five-spice
-powder
4 tb Bread crumbs
4 tb Sesame seeds

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.