Scallops with Limoncello Thyme Sauce

Made scallops from the ATK recipe on Wed. night. They were prev. frozen, but still pretty good. I think the key for searing is high heat, big pan (so as not to crowd them), just a LITTLE oil (maybe a 1-2 tbsp), and at least 3 minutes on the initial side undisturbed.

ATK suggested a lemon/thyme/wine sauce, I decided to switch it up and do it limoncello. It was a good call!

Limoncello Thyme Sauce

1 shallot, minced (or about 3 tbsp onion, minced)
4 cloves garlic, roasted in cast iron, then minced/mashed
1/2 cup limoncello
Zest of one lemon
2 tbsp lemon juice
1 tbsp fresh thyme
3 tbsp. unsalted butter
Salt + pepper to taste

Drain fat from scallop pan. Return to medium-high heat. Add 1 tbsp butter, and saute shallot for 3 minutes, until soft. Add garlic and saute for 30 seconds. Add limoncello, and cook for 30 seconds. Remove from heat, add zest, lemon juice, thyme, and whisk in remaining 2 tbsp butter. Adjust with salt & pepper. Add scallops, and heat for 1 minute or so.