Seared Scallops with Meyer Lemon Beurre Blanc

When making this recipe, ask for " dry " scallops. This means that the scallops are not soaked in salty brine and release less moisture in the pan during cooking, which makes it easier to get a great golden crust.
Combine the first 4 ingredients in a small heavy saucepan over medium-high heat; bring to a boil. Cook until reduced to about 1/4 cup (about 8 minutes). Remove from the heat; discard the thyme sprigs. Add the butter 1 piece at a time, stirring constantly with a whisk until the butter is completely absorbed. Strain the mixture through a fine sieve into a bowl, squeezing to get all the sauce out; remove any leftovers. Add sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper.Preheat a large cast-iron skillet over high heat. Brush the mold with cooking spray. Sprinkle the scallops evenly on both sides with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Add the scallops to the skillet; cook for 2 minutes. Turn the scallops over; cook for 1 minute or until desired browning. Serve the scallops with the sauce; sprinkle with chopped thyme if desired.