1Remove abductor muscle from side of scallop if present and dry well on paper towels.
2Place a heavy bottomed sauté pan on medium to medium-high heat. Add a touch of vegetable oil to pan and sear the scallops for 2-3 minutes until you have a caramelized crust. Turn and repeat for another 2 minutes or so. Remove to a clean paper towel lined plate to blot.
3Place fresh squeezed orange juice in a sauté pan and reduce by at least half. Add white wine and continue to reduce by half again. Cut cold butter into smaller pieces and pop a couple in at a time off the heat, swirling the pan to emulsify the butter sauce. Continue this process until all of the butter is incorporated.
4Immediately plate the scallops and spoon the butter sauce over to glaze. Finish with a good pinch of vanilla salt. You can find vanilla salt online, but a great substitute is to split a vanilla bean and scrape the pulp into the orange reduction. The vanilla notes are what complete this dish.