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.