Scallops with Caramel-Orange Sauce
Hopefully the idea of "caramel" in a savory dish doesn't scare you because this sauce is lick-your-plate delicious.
A sidebar next to the recipe suggests dressing up these perfectly seared scallops with thin strips of candied orange zest. I did candy the zest, but ended up putting it on steamed green beans with macadamia nuts. An ideal side dish accompaniment, really.
Scallops with Caramel-Orange Sauce, Around My French Table, by Dorie Greenspan