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Check out more of Linda's great Seafood Recipes.

Don't forget to check out my seven-course Butter-Poached Lobster Tails dinner menu which includes these wonderful Seared Autumn Spiced Scallops.

1 cup fresh cranberries
1 cup water
1/4 to 1/3 cup honey (depending on the sweetness you prefer)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt
Extra-Virgin olive oil
12 large sea scallops

In a medium-size saucepan over medium heat, bring cranberries, water, and honey to a boil. Reduce heat to low, cover, and simmer until cranberries are soft, approximately 15 minutes. Remove from heat; drain excess liquid from the cranberries (the consistency should be like jam); discard liquid. Store cranberries in refrigerator until ready to serve.

In a small dish, combine cinnamon, cloves, nutmeg, pepper, and salt. Lightly coat both sides of each scallop with the spice mixture; set aside.

In a large frying pan over medium-high heat, add olive oil to coat bottom of pan. NOTE: I like to use my Cast Iron Pan for searing.  Place scallops in the pan; sear each side for approximately 4 minutes. NOTE: As soon as they lose their translucence and turn opaque, they are done.

To serve, Place a small amount of the cranberry jam on each individual serving plate. Place two scallops on each plate. Garnish as desired.

Makes 6 servings.