I use way less butter and reduce liquor as well

2 Pounds Scallops (medium-large)
1 Pound (4 sticks) Butter
½ to ¾ Cups Gran Marnier (orange liquor)

2 Pounds Scallops (medium-large) 1 Pound (4 sticks) Butter

Rinse Scallops, pat them dry and cut off the small side muscle, if present. Set to dry on paper towels.
Melt 2-3 sticks of Butter in Sauce Pan.
Add 1/2 to 3/4 Cup Gran Marnier (I use the larger amount for extra flavor.
Melt together, stirring fairly constantly – you want the alcohol to cook off and the sauce to thicken. When sauce is thickened (think “pourable maple syrup, not hot fudge” thickness) – set off the heat.
Melt 1 stick of Butter in frying pan (I use an electric skillet to keep the temperature even (one less thing for me to worry about).
At a high temp – brown one side of the scallops. Turn the scallops after brown (about 2 – 3 minutes).
After turning, immediately add the sauce evenly over the scallops and brown for 2 – 3 minutes.
Turn down the heat to medium and test for doneness (by cutting open a scallop – you do not want to over cook – it makes them very chewy. I look for the translucency to be just gone.)

My total cooking time is usually about 6 minutes – it obviously varies by size of scallops.

Serve immediately, drizzling a bit of the sauce from the pan over the scallops.