Sesame Sea Scallops

These baked sea scallops get a crunchy sesame crust that rivals any fried version, but the oven does the work. A soy sauce, white wine, and ginger marinade soaks into the scallops for an hour, building flavor deep into the flesh before they ever hit the pan.

The egg whites in the marinade serve double duty. They add flavor, but more importantly, they act as the glue that helps the bread crumb and sesame seed coating stick. Roll the scallops through the mixture or shake them in a bag, either way, you want an even coat.

Bake them in a single layer on a sheet pan. Crowding means steam, and steam means soggy coating instead of crisp. The high oven heat gives you golden, nutty sesame crunch in under 10 minutes.

Chef Tips

• Pat scallops dry before marinating. Excess moisture dilutes the marinade and prevents browning.
• Use a non-stick or well-sprayed pan. Sesame seeds and bread crumbs will cement to an ungreased surface.
• Don’t overbake. Scallops go from tender to rubbery fast. Pull them at 6 minutes and check. They should be just opaque in the center.

Variations

• Swap bread crumbs for panko for an even crispier texture.
• Add a squeeze of lime and a drizzle of chili oil for a spicy-citrus finish.
• Use black sesame seeds mixed with white for a striking visual contrast.