Sprinkle the sugar into a small saucepan.
Place the pan over medium-high heat and warm the sugar until it starts to melt and color.
As soon as you see it turn brown, begin to gently swirl the pan.
When the sugar is a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out.
Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup.
Pour into a measuring cup and swirl in the cold butter. Let sit. Add drop of salt to taste.
In a skillet, heat half the avocado oil and swirl to coat the bottom.
Add the scallops (pat dry first), season them with salt and pepper, add a little more oil if needed, and cook for 2 minutes each side, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test.
Serve with orange caramel sauce drizzled on top.
Adapted from Dorie Greenspan
