Pan-Seared Sea Scallops With Pear-Infused Balsamic Reduction

Last night Marie and I fixed pan-seared sea scallops. It didn't turn as well I'd hoped. The scallops were very thick and still quite cold...maybe even a few ice crystals within. I didn't dry then thoroughly. The peanut oil was quite hot (too hot?) the browning didn't go well. I tried to turn them too quickly. The just weren't cooked through.

But having had great success with them at the beach over Christmas vacation, we'll certainly try again. Here is a recipe we'll try with what sounds to be a wonderful sauce. http://www.miamiherald.com/living/food/recipes/story/1292525.html