Seared Scallops with Pink Peppercorn Maple Sauce

1 tablespoon unsalted butter 1 medium shallot, minced 2 tablespoons fresh lemon juice ¼ cup dry white wine 1 teaspoon lemon zest ¼ cup pure maple syrup ⅓ cup heavy cream ½ tablespoon pink peppercorns, coarsely crushed Sea salt 2 tablespoons olive oil About 12-16 large sea scallops, depending on the number of courses you serve (3-4 per person), tough ligament removed from side of each if necessary

In a medium saucepan, melt butter and sauté shallot. Deglaze with lemon juice and wine, and let reduce by half. Add lemon zest and maple syrup and bring to a boil. Add cream and simmer for 3-4 minutes. Add pink peppercorns and salt, to taste. Keep warm. In a heavy large skillet, heat the oil and sear the scallops, undisturbed, 1 minute per side. Place each portion of scallops in a serving plate or large shallow bowl and spoon sauce over. Serve immediately.