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Sesame Crisps with Seared Sea Scallops
© Amy Neunsinger

Sesame Crisps with Seared Sea Scallops


These clever crisps are made of phyllo dough sprinkled with sesame seeds, then cut into strips and folded into triangles.

slideshow Amazing Seafood Recipes


  1. 8 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed overnight in the refrigerator if frozen
  2. 5 tablespoons unsalted butter, melted
  3. 2 teaspoons white sesame seeds
  4. 2 teaspoons black sesame seeds
  5. 1/4 cup sour cream
  6. 1/2 teaspoon fresh lime juice
  7. 16 medium sea scallops (3/4 pound)
  8. Kosher salt and freshly ground pepper
  9. 2 tablespoons olive oil
  10. Zest of 1 lime, julienned
  1. Preheat the oven to 400°. Lay 1 sheet of the phyllo dough on a work surface and brush with melted butter. Lightly sprinkle white and black sesame seeds over the phyllo. Make 2 more layers, brushing the phyllo with butter and sprinkling it with sesame seeds. Top with a fourth sheet of phyllo and brush with butter.
  2. Cut the layered phyllo lengthwise into 4 strips, then cut each strip in half crosswise. Fold the top corner of a strip over to form a triangle, then continue folding the triangle like a flag. Repeat with the remaining 7 strips. Repeat the layering and folding with the remaining 4 sheets of phyllo, the butter and sesame seeds. Set the phyllo triangles on a cookie sheet and bake for about 10 minutes, or until lightly browned. Transfer to a rack to cool.
  3. In a small bowl, combine the sour cream with the lime juice. Season the scallops with salt and pepper. Heat the olive oil in a nonstick skillet until very hot. Add the scallops and cook over high heat until lightly browned, about 2 minutes per side. Drain on paper towels.
  4. Spoon 1/2 teaspoon of the sour cream on each sesame crisp and top with a scallop. Spoon 1/4 teaspoon of sour cream on each scallop and garnish with lime zest. Transfer to a platter and serve at once.