Heat 2 tablespoons oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan ; when hot, repeated process with remaining scallops.

Add wine, lemon juice, orange juice and orange peel to skillet. Bring to a boil and reduce until thickened about 5 minutes. Taste for sweeetness; add more lemon juice, salt, and pepper if necessry. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary and serve with rice on the side.