The lime leafwrapped scallops and the sauce can be refrigerated separately overnight.
Do not be fooled by bright white scallops at the fishmonger--that perfect color usually indicates the scallops were soaked in a preservative solution that leaks out in the pan and prevents browning. Look for scallops that are not soaking in any liquid and are less uniformly white, or even ivory, in color. To help ensure browning, dry them well between paper towels before cooking.
The delicate lime flavor in this dish finds echoes in a crisp Australian Riesling.