1/2 teaspoon sugar
1 tablespoon ground mixed peppercorns
Salt, to taste
1 teaspoon canola oil
4 large scallops
1 tablespoon whiskey, preferably Maker’s Mark
2 tablespoons unsalted butter
5 mint leaves, sliced
1/2 pint blackberries
In a small bowl, combine the sugar, ground mixed peppercorns, and salt, to taste. Season the scallops with this mixture.
Heat the canola oil in a medium-sized sauté pan over high heat until almost smoking. Add the scallops. Once caramelized on 1 side, flip them and continue cooking until crispy golden brown on both sides.
Deglaze with the whiskey off the heat, return the pan to the stove, and step back while the alcohol burns off. Slowly stir in the butter. When the butter has melted almost entirely, add the mint and blackberries.
Servings: 1