Baby Scallops With White Wine Reduction

The other day we had scallops for dinner. We usually bread scallops in bread crumbs and then bake them in the oven. This time though, we bought some regular scallops as well as some baby scallops to try. My father pan-fried the baby scallops. He began with some butter and oil, and browned it in the pan. then he gently seared the baby scallops. He added some white wine to make a reduction. I had never had baby scallops before, so it was a bit difficult to tell whether the white wine paired nicely with the scallops without having tasted them alone. I think this white wine was a little bit on the sweet side though it wasn't too bad. I would love to try seared baby scallops with another reduction sometime, perhaps a maple, balsamic, or lemon reduction. I bet it would be really good with caramelized onions as well. This is a really simple dish that cooks really quickly, but you could easily make it fancy by its presentation  Place a few scallops on a plate, or on a bed of greens, rice, etc. Add a drizzle of extra reduction on the side, or oil, or balsamic vinegar. Add a lemon wedge, parsley or other garnish, and voila!