Flash in the Pan-Seared Scallops

When you can get your hands on big, beautiful scallops, you do it.  No questions asked.  I wanted to prepare these in a way that didn't detract from the sweet, subtle flavor that makes scallops one of my very favorite foods.  This is what I tried, and it went over well.

Flash in the Pan-Seared Scallops

Here's what you'll need:
2 Tbs olive oil
1 shallot
6 cloves of garlic
2 Tbsp bacon bits
1 lb fresh scallops
2 Tbs cooking sherry

• Rinse scallops in a colander.  
• Heat the olive oil and bacon bits in a saute pan.  
• Add minced garlic and shallot to the pan.  Cook until tender.  
• Push everything to the perimeter of the pan.  Turn heat to high, wait a few moments, and add the scallops to the pan.  DO NOT MOVE THE SCALLOPS once you've laid them in the pan.  This gives them the sear and color that makes this dish what it is.  
• After 3-4 minutes, flip the scallops.  Again, don't disturb them.  Wait another 3-4 minutes and add the sherry to the pan.  
• Plate the scallops, then make sure the bits left in the pan are well-mixed.   

I served these with a side of asparagus (a steam-fresh bag--don't judge me) and topped the asparagus with the bacon/garlic/shallot mixture from the pan.  This "pan relish" ended up being the star of the meal, so feel free to use this in any way you'd like.  That's it!  I'm not sure I've ever cooked a better dinner in under fifteen minutes.  Enjoy!