Sea Scallops with With Brown Butter and Lime

I have this rule that I don't eat seafood this far inland. Rules, as you know, are sometimes meant to be broken. This is especially true if you love scallops, haven't had them in a year (due to said rule) and find that there are 6 or so pristine looking scallops at the grocery store fishmonger.

It's a simple sauce, really. After pan frying the scallops in a bit of butter, I added some white wine to deglaze (about 1/4 cup) which was reduced to about a tablespoon or so, added a squeeze of lime juice, a half-teaspoon of sugar, and a tablespoon of butter. I flipped the whole mess on medium-high until the butter browned. A bit tart, a bit sweet, and a bit sour.