Honey-Espresso Glazed Scallops

While I hope to eventually post the complete menus to both the family smack down events, I need to gather everyone's recipes. We'll have to start instead with a recipe I found while sitting on the can at work. My office, like many I'm sure, has a "long call" bathroom. My co-workers bring wonderful magazines and leave them here for others to enjoy. The other day, a magazine called Imbibe was in the bathroom and it contained this amazing recipe.

I made it for a small Sunday Dinner gathering last weekend and was so happy with the results! Credit needs to be given to Peter and Christey Krause, husband and wife food bloggers that I now desperately wish to begin following.

Here is Peter's recipe:

http://fotocuisine.com/2008/11/17/honey-espresso-glazed-diver-scallops/

My notes:

• I actually used a dark roast coffee instead of espresso.
• Since I live in Michigan, I had frozen scallops and used a cast iron skillet to sear them, but couldn't get them to sear because there was so much liquid in the pan. I even poured some of the liquid off!
• Then since it took me so long to figure out the liquid, I was afraid the scallops would overcook if I put them in the broiler, so I poured all of the glaze (which I think was still too liquid-y) into my cast iron skillet and carried it out to the table.

Even with all of these "mistakes" this was delicious!!! I can't wait for scallops to go on sale again!