Grand Marnier Scallops

Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Add the scallops, flat side down and saute until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops). Turn your scallops to saute on the other side. If need be, reduce the heat so as to not burn any of your pan juices.

Remove the skillet from the heat and, using tongs, remove scallops into a warm bowl.

Reheat the remaining liquid in the pan to medium low. Toss in the garlic and saute for about 15 seconds, or so. Pour in the orange juice. Add the melted butter, the grand marnier and parsley. Allow sauce to simmer for about 4 minutes, or so, to slightly thicken.

Place scallops onto individual plates. Delicately drizzle your sauce over top.

Garnish with slivered green parts of a scallion and a slice of fresh orange.