Jalapeno Orange Glazed Scallops with Beurre Blanc

Prepare Beurre Blanc
2 Put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium high heat. Cook until the liquid is reduced to about 2 tablespoons.
3 Whisk in the cold butter, one tablespoon at the time, adding the next piece as the previous one has melted. Make sure that the sauce does not separate and keep the heat to low. Season with salt and pepper and keep warm over very low heat.
Pepper-Orange Glaze
6 In a small saucepan, combine the jelly and orange juice and cook over low heat, stirring until smooth. Cool and set aside.
To Cook and Assemble Your Dish
7 Salt and pepper both sides of the scallops. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot, add the scallops in a clockwise format. Brush the top with the pepper-orange glaze. When the bottom side is lightly browned, turn the scallops over and brush the cooked side with the glaze. Continue cooking until cooked through, another 4 minutes.
8 Put 4 scallops on each plate. Spoon the Beurre Blanc around the scallops and serve.