Melt 2 tbsp butter in a small sauce pan on medium high and cook until golden brown; whisking constantly. Approximately 1-2 minutes. Reduce heat to medium low and add cranberry compote and lemon juice. Cook on medium low until thoroughly heated. Add the additional two tbsp of butter and stir until melted. Simmer on low until ready for use.

Remove abductor muscles if still attached and gently rinse Scallops. Thoroughly dry each scallop with a paper towel. Preheat a large cast iron skillet to medium high with 2 tbsp olive oil. Sear Scallops until deep golden brown-  1 1/2 -2 minutes on each side depending on the size of the scallops. Scoop a small dollop of brown butter sauce under each scallop and top with a whole cranberry from the sauce and orange zest. Do no overdo the orange zest. Enjoy!