Skillet, Tongs, Mixing Spoon
1 pound sea scallops, cleaned
2 Tbs high heat oil for sautéing (grapeseed, sesame, "pure" (aka: light or regular) olive oil, palm, and avocado are all acceptable choices)
~1/3 cup Zesty Orange Ginger sauce (more or less, as desired)
2 Tbs chopped cilantro
Salt and pepper
Honey Roasted Garlic Sauce
Heat the oil in a large skillet over medium-high heat; don't let it get to its smoking point.
While the oil is heating, dry the scallops with a paper towel. Lightly sprinkle with salt and pepper on all sides. Add scallops to the skillet in a single layer and cook until browned (should talk around 2 minutes). Flip and sear on the other side until browned. Remove the scallops with tongs and place on a platter; cover with a paper towel to retain heat.
Add the sauce to the pan and bring to a simmer, stirring occasionally and cooking until the liquid becomes syrupy (about 3-4 minutes once simmering starts). You can also scrape up the fond (the browned, stuck-on bits) from the pan during this time with a wooden spoon and incorporate into the sauce.