The scallops are quickly seared to golden perfection, creating a caramelized exterior while keeping the interior tender and moist. This dish offers a delightful combination of flavors, with the sweetness of maple sugar complementing the smoky notes of bourbon, all enhanced by the delicate taste of the scallops. It's a sophisticated yet approachable dish that's sure to impress your taste buds.
Pat dry the scallops, brush with olive oil, and coat each flat side with the maple sugar mixture.
Heat a large sauté pan over medium heat, lightly coat the surface with olive oil.
Place the scallops, flat side down, into the sauté pan and cook 3-4 minutes until golden brown. Flip scallops over and cook the other side for 1-2 minutes.
Transfer and divide the scallops to 4 warm plates.
Add half the butter into the sauté pan and melt, add the shallot and sauté until translucent.
Deglaze the pan with the bourbon (pour in and scrape any of the cooked shallots off the bottom of the pan).
Whisk in the heavy cream and cook one minute over medium heat.
Lower the heat and whisk in the butter to melt and incorporate. Add in the lemon juice.
Taste and season with salt if desired and spoon over the seared scallops.
