Sesame Crisps with Seared Sea Scallops

• 8 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed overnight in the refrigerator if frozen
• 5 tablespoons unsalted butter, melted
• 2 teaspoons white sesame seeds
• 2 teaspoons black sesame seeds
• 1/4 cup sour cream
• 1/2 teaspoon fresh lime juice
• 16 medium sea scallops (3/4 pound)
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• Zest of 1 lime, julienned

1. Preheat the oven to 400.
2. Lay 1 sheet of the phyllo dough on a work surface and brush with melted butter.
3. Lightly sprinkle white and black sesame seeds over the phyllo.
4. Make 2 more layers, brushing the phyllo with butter and sprinkling it with sesame seeds.
5. Top with a fourth sheet of phyllo and brush with butter.
6. Cut the layered phyllo lengthwise into 4 strips, then cut each strip in half crosswise.
7. Fold the top corner of a strip over to form a triangle, then continue folding the triangle like a flag.
8. Repeat with the remaining 7 strips.
9. Repeat the layering and folding with the remaining 4 sheets of phyllo, the butter and sesame seeds.
10. Set the phyllo triangles on a cookie sheet and bake for about 10 minutes, or until lightly browned.
11. Transfer to a rack to cool.
12. In a small bowl, combine the sour cream with the lime juice.
13. Season the scallops with salt and pepper.
14. Heat the olive oil in a nonstick skillet until very hot.
15. Add the scallops and cook over high heat until lightly browned, about 2 minutes per side.
16. Drain on paper towels.
17. Spoon 1/2 teaspoon of the sour cream on each sesame crisp and top with a scallop.
18. Spoon 1/4 teaspoon of sour cream on each scallop and garnish with lime zest.
19. Transfer to a platter and serve at once.

phyllo, unsalted butter, white sesame seeds, black sesame seeds, sour cream, lime juice, kosher salt, olive oil, lime

Taken from www.foodandwine.com/recipes/sesame-crisps-with-seared-sea-scallops (may not work)