Scallops with Grand Marnier

1) In a large skillet, cook 1 lb scallops seasoned with salt and pepper in 1 1/2 tbsp of butter over moderately high heat for 1 minute, stirring. 2) Cover the skillet and cook the scallops, stirring occasionally, for 2 min more, or until they are opaque and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm. 3) Add 1/2 c minced shallots to the skillet stirring for 1 min. Add 1 1/2 c chicken broth, 1/2 c dry white wine, 1/3 c orange juice and 1/4 c Grand Marnier, and boil the mixture until it is reduced to about 2/3 cup. 4) Add 1 c. heavy cream and simmer mixture until it is lightly thickened. 5) Over moderately high heat, whisk the 1 1/2 tbsp of butter and 1 tsp grated orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops into the sauce. 6) Divide the scallops among ramekins and spoon the sauce over them