Crispy Scallops

1. 1 pound sea scallops
2. 1/2 teaspoon salt
3. 1/4 teaspoon white pepper
4. 1 teaspoon sesame oil
5. 1 egg white
6. 1 tablespoon cornstarch
7. Vegetable oil
8. 1/2 cup water
9. 1/2 cup all-purpose flour
10. 1/4 cup cornstarch
11. 1 tablespoon vegetable oil
12. 1/2 teaspoon baking soda
13. 1/2 teaspoon salt

Rice scallops in cold water 3 or 4 times; 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 medium bowl; stir in scallops. Cover and refrigerate 30 minutes. Heat vegetable oil (1 1/2 inches) in wok to 350. Mix water, flour, 1/4 cup cornstarch, 1 table spoon vegetable oil, the baking soda and 1/2 teaspoon salt in 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 Fry scallops all at one time about 1 minute or until golden brown; drain on paper towels.

1. 1/4 cup dry mustard
2. 3 tablespoons plus 1 1/3 teaspoon cold water.

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