2) Taste often and remove and discard the habaneros when the desired heat is achieved. After the habaneros are removed, add the orange liqueur.
3) Brush the scallops with olive oil and season with salt and pepper. Sear the scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely.
4) Remove the scallops from the grill pan and add them to the thickened orange glaze, tossing to coat well until scallops are cooked to the desired doneness.
5) Smear three clean plates with orange glaze and top each with 3 scallops. Drizzle the scallops with more glaze and garnish with the chives and orange slices.
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