Pat the scallops dry on paper towels and season with salt and pepper. Heat the oil and 1 tablespoon of butter in a large frying pan and sear the scallops for about 30 seconds on each side until golden. Remove and keep warm. Deglaze the pan with Cointreau, then add lime juice and zest, Simon Gault Home Cuisine fish stock concentrate and hot water. Let the mixture bubble, then stir in the remaining butter and the lime segments. Return the scallops to the pan and swirl to coat in sauce, then serve garnished with chives. SIMON SAYS: The moment a scallop is hot in the middle, it is cooked. Beyond that, it will be tough. To test, insert a sharp knife for a moment, then touch the knife to your lip.