This recipe is so easy and delicious - and this marinade could work for nearly anything.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Whisk together Coffee Syrup and soy sauce in a shallow bowl. Add scallops and marinate, covered, 1 hour*. Transfer scallops to a plate and reserve marinade.
Heat 2 tbsp butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each side, transferring to a plate as cooked. Save pan drippings (may need to remove carmelized sugar), then wipe out skillet, heat more butter and cook another batch.
Remove second batch, then add marinade and reserved pan drippings from the first batch. Boil on medium heat until reduced, about 2 minutes. Drizzle scallops with sauce.
A special THANK YOU to Cook's World for hosting "Foodie Night" - where this recipe was brought in by Harry Williamson. Harry is a volunteer firefighter and firehouse cook - and his skills were evident with this luscious but easy combination of flavors. He brought scallops for the whole group and we were all blown away!
*Harry marinated his scallops for 4-6 hours, but I was impatient and found 1 hr still made for an insanely delicious meal!