In a small stainless steel sauce pot, add shallots, serranos, Redd's Apple Ale, white balsamic and salt.
Bring to a simmer and reduce liquid until almost dry and approximately 2 tablespoons of liquid remains. Allow scallops to come to room temperature while sauce is reducing.
Turn heat to low and whisk in butter a tab or slice at a time waiting for it to completely melt before adding each additional tab of butter. Continue to whisk until all butter has been added and sauce is emulsified. Remove from heat and let sit while turning attention to scallops.
Place a large sauté pan over medium heat until very hot.
Add oil to pan and immediately swirl pan around to distribute oil evenly then add scallops in a circular pattern around pan being sure not to over crowd pan.
Season scallops with salt and pepper and sear 2 to 4 minutes until you see a little color on bottom edge of scallops then flip and cook an additional 2 minutes.
Turn off heat and transfer scallops to a plate.
Drizzle each scallop with butter sauce and allow 5 minutes before serving. Season with more salt and pepper as needed to taste.
Chef's Note: The optimal internal temperature of scallop should read 140°F.