The Oxford House Inn

8 to 12 ounces scallops, dry (2 or 3 ounces per person)
1 teaspoon oil or clarified butter
1/4 cup chopped shallots
2 ounces orange liqueur
Juice from 1 orange (save rind)
4 ounces creme fraiche
Salt/pepper

Heat skillet over high heat 1 to 2 minutes. Add oil or clarified butter; roll around pan to coat and pour off extra. Add scallops, flat side down, and saute until golden. Turn scallops to saute other side. Reduce heat if needed so as to not burn pan juices. Remove skillet from heat and set scallops aside in a warm place. Add shallots, liqueur, orange juice, creme fraiche, and salt and pepper to pan over medium heat. Add any liquid that drains from scallops; simmer to thicken sauce. Add scallops to sauce and heat well.

Serve over puffed pastry shells. Garnish with thin slices of orange rind and a lemon wedge.

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