I sauteed sea scallops in a little lime olive oil. The scallops I had were huge, so I cut them in half horizontally.
For the Lilikoi Beurre Blanc: (4 servings)
1 shallot, finely minced
4 oz. white wine
2 oz. passion fruit nectar (normally use lemon juice)
1 T. cream
6 oz. cold unsalted butter, cut in pieces
salt and white pepper
Combine shallots, white wine and lemon juice. Reduce to 2 T. over high heat. Add cream. Once liquid bubbles, remove from heat. Whisk butter into reduction, a piece at a time until the butter is fully combined, and is a thicker sauce consistency. Season with salt and pepper. Serve immediately over scallops, and top with lime zest.