Toss scallops with 1 tablespoons of the olive oil, lemon juice and salt and pepper.
Heat a cast iron pan over medium-high heat; add remaining olive oil. Once pan is hot, sear scallops on both sides until golden brown, about 60 seconds on each side. Remove from pan and serve with whiskey sauce.
In a large skillet, melt butter over medium-high heat. Add shallots and garlic; cook, stirring for about 2 minutes or until shallots ar softened.
Add oil, Portobello, oyster and button mushrooms; cook, stirring frequently, for 8-10 minutes, or until liquid is evaporated and mushrooms have browned.
Stir in whiskey and cook, scraping up any bits that have stuck to the pan. Stir in beef stock and cook, stirring frequently, until almost all the liquid has evaporated, about 5 minutes.
Add cream and simmer, stirring occasionally, until sauce has thickened and reduced by three-quarters.
Stir in Asiago cheese, and season with salt and pepper. Serve in wide rimmed bowls with mushroom mixture on the bottom and scallops on the top.