6- 8 fresh sea scallops, medium to large
2 tbsp virgin olive oil
1 bunch fresh parsley, finely chopped
1 clove garlic, chopped finely or pressed
1 1/2 oz Grand Marnier
1 tbsp cornstarch, mixed with cold water
1/4 cup chicken stock
Heat a skillet with 1 tbsp virgin oil. Add the scallops and sear till golden brown for 5 minutes. Set aside. Add 1 tbsp oil and add chopped garlic and parsley and saute for a few minutes. Pour into the skillet, chicken stock and cornstarch ( already mixed with cold water).
Cook on a medium heat and add the grand marnier and return the scallops to the skillet. Cook for a few more minutes until the sauce thickens and the scallops are heated.
Serve with a fresh garnish of carrots and parsley and add scallops. Top with the grand marnier sauce on each scallop.