scallops in cointreau-orange sauce (serves 4) 20 fresh scallops 10 cl Cointreau 1 orange 1 lime 20 cl heavy cream butter salt, pepper flat leaf parsley for garnish  1. Remove the scallops the their shells, rinse with cold water and pat dry with a dish towel or paper towels. Season lightly with salt and pepper. Fry in butter over medium heat, turn frequently and don't let the butter brown. Stir in Cointreau and and half of the orange and lime juice. 2. Remove the scallops from the pan and keep them warm. Over high heat reduce the pan juices to half. Add cream and salt and pepper to taste. Bring to a boil again and stir in the cold butter to thicken. Place the scallops on warm plates and pour on the sauce. Garnish with parsley and serve immediately time: 35 minutes back