Susan from Food Blogga
Makes 2 servings.
1 shallot, thinly sliced
1 tsp olive oil
½ cup seeded, thinly sliced kumquats
½ fresh green jalapeno, diced
½ cup orange juice or tangerine juice
1 tsp lime juice
1 tsp honey
6-8 sea scallops
2 tsp butter
1 tsp olive oil
1-2 tsp fresh cilantro, finely chopped
1 Tbsp pistachios
1 cup cooked basmati or jasmine rice
Combine
juice, kumquats, shallot, lime juice, jalapeno, and honey in a small
saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until
slightly thickened.
Pat scallops dry with a paper towel before
cooking to produce less splatter and to sear more effectively. Heat a
non-stick skillet over medium-heat high, add 2 tsp butter and 1 tsp
olive oil. Once melted and bubbly, add the scallops; cook for 2-3
minutes per side or until golden and browned and just opaque in the
center.
Arrange rice on plates; add 3-4 scallops, and top with
kumquat sauce. Sprinkle with chopped cilantro and pistachios.