Scallops in Cointreau

2 pounds sea scallops
3 tbsp. butter
3 scallions, chopped
½ cup cointreau
2 tsp. Orange zest
Olive oil                                                                                 

Serves 6

1. In a large non-stick skillet, over moderately high heat, drizzle some olive oil.
2. Season the scallops with salt and pepper.
3. When the skillet is very hot, add about half the scallops and brown on both sides; about 1 – 2 minutes per side. Remove the scallops and set aside. Add a bit more olive oil and repeat with the remaining scallops.
4. Wipe the skillet with a paper towel or clean dishrag.
5. In the same skillet, over medium heat, melt the butter.
6. Add the scallions and cook for 1 minute.
7. Add the Cointreau and orange zest and cook until the sauce begins to thicken.
8. Add the scallops and simmer for about a minute. Add some water if sauce is too thick. Taste, season and serve!

Note: This dish makes an excellent appetizer.