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.