For this recipe, I've combined elements from several things that I love: raw sea scallops, sushi that my sister and I used to order all the time (spicy salmon and apple) and lime juice. This recipe also completely defies a huge rule of mine: never call for tiny amounts of ingredients. But, here's the thing. Yes, you only need small squeezes of sesame oil and chili sauce, but you really want them to be background flavors so that the scallops can shine. And, in my house, these are all staples (does that count as an excuse?). One last thing, before you buy anything to serve raw, make sure to become best friends with your fishmonger and only buy the freshest scallops he or she can find.

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