From the Elements of Taste cookbook, absolutely packs a flavor punch,
I think that's why it's an appetizer size, I think your taste buds
might explode if you ate a large serving.  Sweet, tangy, salty, with
the earthiness of the scallops, just wow.  Also, it might seem a
little complicated, but it's really a pretty straight forward recipe.

Glazed Scallops and Caper, Almond and Shallot Topping

Madeira Mirin Glaze:

1/2 c madeira
1/3 c soy sauce
1 c unseasoned rice wine vinegar
1/2 c sugar
1/2 c finely diced peeled ginger (yes, that's one half a cup of ginger!)

Combine all ingredients except 1 tablespoon of ginger in a small
saucepan.  Bring the mixture to a simmer over medium heat then reduce,
stirring occasionly, to a syrup, about 5-10 minutes.  Add the
tablespoon of reserved ginger just before serving.

Topping:

3 tab butter
1/3 c sliced raw almonds
4 tab brined capers
2 shallots, finely diced
kosher salt
white pepper
1 tab chopped parsley

Melt 1 tab of butter in a skillet over med-high heat.  Add the almonds
and toast, stirring frequently until browned and fragrant.  Watch
carefully, they really get brown fast at the end, I almost ruined
them!  Transfer the almonds to a small bowl and wipe out the skillet.

Add another tab of butter to the pan and heat over the medium high
heat.  Add the capers and crisp them.  Return the almonds to the pan,
and add the shallots, when they begin to color, swirl in the remaining
butter, season with salt and pepper and add the parsley.

Scallops:

1/2-2/3 pounds bay scallops, rinsed and patted dry
2 tab corn or other veggie oil
1/2 tab butter
kosher salt
white pepper

We grill the scallops, coated in the oil and butter.  Resist the
temptation to move them around too much.  If you must pan fry them, do
so in a heavy skillet over high heat.  Do not salt them until they are
done, the salt draws out the juices, making for dry scallops in the
end.

Plating:

Spoon the glaze onto 2 small plates.  Divide the scallops between the
plates, spoon topping over scallops and serve.