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