Sun-Dried-Tomato Scallop with maple bourbon

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Turn the heat up, add the scallop, and cook until deeply browned and aromatic.
4. Stir in the flat-leaf parsley along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.