Melt the butter over a medium setting, and add the minced garlic and ginger. Stir and cook for 2 or 3 minutes until fragrant.
Add the orange juice and zest, and dry vermouth.
Stir and cook until reduced by about a third.
In another skillet, heat the oil at a medium-high setting until it is very hot.
Dry the scallops, and dust them with salt and pepper.
Add the scallops to the pan, and cook for 1 or 2 minutes, until browned.
Turn and cook for another 2 minutes on the other side, until it is also browned.
Serve drizzled with the orange spice sauce, or alternatively, you can add the scallops to the pan with the sauce, and stir them gently to coat before serving.