3 tablespoons fresh grated ginger
8 cloves garlic, peeled and chopped
1/2 cup peanut oil
1/8 cup soy sauce
1/4 cup fresh lime juice
3 tablespoons honey
3 tablespoons sesame seed oil
1 egg
2 pounds fresh sea scallops
6 tablespoons each black and white sesame seeds (black sesame seeds available at ethnic groceries and gourmet supermarkets)
Olive oil (enough to coat pan)

For sauce, in a blender combine first 8 ingredients. Blend until smooth. Set aside; keep at room temperature.

Preheat oven to 500 degrees. Drain scallops and let dry until sticky, not wet. Coat with sesame seeds. Heat oil in sauté pan. Place scallops in pan one at a time and cook 2 to 3 minutes on medium-high heat, turning once with tongs. When scallops are opaque, remove from heat, place on ovenproof dish, and bake 4 to 5 minutes, until white sesame seeds turn golden.

To serve, arrange scallops on top of sauce. Serves 4.