Maple + Scallops

Although I'm vegetarian 99.5% of of the time--and have been for 17 years, I do occasionally cross over to the dark side and eat clams, calamari or scallops. Well, I'm feeling a bit naughty, so last night I decided that this weekend I'll experiment with creating a maple glaze for scallops.

Today, I've been doing some research online for inspiration and think I'll look no further than this recipe from Redacted Recipes:

Bourbon-Maple Seared Scallops

• 1 pound of fresh sea scallops
• 1/4 cup Bourbon
• 1/4 cup maple syrup
• 2 tbsp. olive oil
• salt
• pepper

Lightly score the tops and bottoms of the scallops with a crosshatch pattern, making sure your knife doesn't slice too deeply.

Whisk the liquids and seasonings together and pour over the scallops, letting them marinate for 15-30 minutes. Saute on a medium flame for 2-3 minutes per side. Plate them up and drizzle the pan juices over the top.

Doesn't that sound amazing?! I can't wait to hit the kitchen tomorrow. My weekend cooking agenda also includes Chicken Divan (with Quorn, of course--I'll feel guilty enough from the scallops!), homemade cranberry-raspberry relish, roasted beets and pumpkin bread. YUM!

(via Redacted Recipes)