Soy Citrus Marinated Scallops

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 ;

Instructions

1. Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl.
2. 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).
3. Transfer scallops to a plate and reserve marinade.
4. Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute 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.
5. Wipe out skillet and add 1/2 teaspoon oil between batches.
6. Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes.
7. Drizzle scallops with sauce.