Scallops are easy, delicious and elegant. These are not your typical fried or broiled. Grand Marnier is an orange liquor and when combined with cream, wine and orange juice makes for a wonderfully different experience! These have a nice fresh citrusy flavor and are so very easy! Serve with wild rice on the side.
In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring.
Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
Add the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 2/3 cup.
Add the heavy cream and simmer the mixture until it is lightly thickened.
Over moderatley high heat, whisk the remaining butterand orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops into the sauce.
Divide the scallops among "coquille" shells, (ramekins) and spoon the sauce over them.