Ingredients

• 2/3 cup soy sauce
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 3 tablespoons plus 1 teaspoon sugar
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons Asian sesame oil
• 2 lb large sea scallops (30), tough muscle removed from side of each if necessary
• 2 teaspoons vegetable oil
• Garnish: 2 teaspoons sesame seeds (preferably black),toasted
• Accompaniment: soba salad ;

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Instructions

1. Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
2. Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
3. Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.