Again, more from Jody. As always, short on exact quantities; modify, adjust, and generally tweak as needed.
Large sea scallops
Small bottle of sambuca
whole milk buffalo mozzarella cheese (this stuff is CRACK)
cracked black pepper
Mince the shallots, and turn on your broiler. Season scallops to taste.
Heat clarified butter in pan. Sauté the shallots in the clarified butter until they are transparent. Sear the scallops (1½-2 minutes per side). When they start to crust, add and flame the sambuca. Once the alcohol is burned off, transfer to an ovensafe bowl.
Cover each scallop with a slice of the mozzarella, and place the bowl under the broiler until the cheese browns a bit. Season with cracked black pepper and sea salt.
(thanks, Jody, for the updates)