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Begin by heating the olive oil in a large skillet over medium-high heat.
Season the scallops with salt and pepper, and add them to the skillet. Cook the scallops for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the scallops from the skillet and set aside.
In the same skillet, add the orange juice, lemon juice, honey, Dijon mustard, cumin, and oregano. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Reduce the heat to low and add the butter, stirring until it has melted.
Return the scallops to the skillet and cook for 1-2 minutes, or until they are heated through.
Serve the scallops with the orange sauce and garnish with the chopped parsley. Enjoy!