Crispy Scallops with Hot Mustard

Rinse scallops in cold water 3 or 4 times and drain thoroughly. Pat scallops dry with paper towel.

Mix 1/2 teaspoon salt, the white pepper, sesame oil, egg whites and 1 tablespoon cornstarch in a medium bowl. Stir in scallops. Cover and refrigerate for 30 minutes.

Heat vegetable oil (1 1/2 inches) in a wok to 350 degrees F. Mix water, flour, 1/4 cup cornstarch, 1 tablespoon vegetable oil, the baking soda and 1/2 teaspoon salt in a medium bowl. Stir scallops into batter until well coated.

Fry 8 scallops at a time 2 minutes or until light brown, turning occasionally. Drain on paper towels.

Increase oil temperature to 375 degrees F. Fry scallops all at one time, about 1 minute or until golden brown. Drain on paper towels.

Now you could serve this with hot mustard or sweet-and-sour sauce.

For Hot Mustard: Mix mustard and water until smooth. Let stand 5 minutes before serving. Cover and refrigerate any remaining mustard.