Rinse scallops and remove tough muscle from side if necessary. Pat dry.
Combine, lemon and lime juices, soy sauce, sugar, ginger and sesame oil in a wide shallow glass bowl. Add scallops and marinate, covered, at room temperature for no more than 5 minutes each side. Transfer scallops to a plate. Reserve marinade.
Heat large non stick skillet, sprayed with cooking oil spray over moderately high heat until hot but not smoking. Sauté scallops, 6 to 8 at a time, until golden brown and just cooked through - 2 to 3 minutes on each flat side. Transfer to a warming plate. Wipe out skillet and respray with cooking oil spray and cook another batch. Continue wiping out skillet and respraying between batches.
Wipe out skillet once again and add marinade and bring to a boil and reduce to about 1/3 cup.
Drizzle scallops with sauce and serve immediately with rice pilaf and and a green salad.
Per Serving: 204 Calories
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010