Seared Scallops with Grand Marnier Sauce

16 sea scallops (about 1 pound)

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

½ teaspoon powdered ginger

2 tablespoons extra-virgin olive oil

Sauce

½ cup orange marmalade

1/3 cup orange juice

½ tablespoon honey

1/8 teaspoon cayenne pepper

1 ounce orange liqueur (such as Grand Marnier)

Garnishes

4 clementines, sliced into rounds

Fresh dill, minced

Rinse sea scallops in cold water and pat dry.

In a small bowl mix the onion powder, salt, pepper, and ginger together; sprinkle over both sides of the scallops. Set aside.

For the sauce: In a small sauce pan, mix marmalade, orange juice and honey. Heat on medium high, to blend and bring to a slow boil. Add the Grand Marnier and boil for a couple minutes to allow the alcohol to escape. Remove from heat.

Heat olive oil in a large skillet and heat over medium-high heat until fragrant. Sear the scallops, about 1½ to 2 minutes per side, until medium-rare — don’t overcook or they’ll get tough.

To serve: place two clementine slices on each of eight individual plates, place a scallop inside each one. Spoon sauce over the scallops and garnish with a pinch of fresh dill.

Serves eight.