Destination Dish January Kumquat Recipe: Seared Diver Scallops

In honor of the New Year, Paradise Point is kicking off the 2012 Destination Dish program with our ingredient of the month - kumquats - featured with seared diver scallops. Native to China, these small orange-like fruits are a symbol of prosperity and a traditional gift at Lunar New Year.

Like other citruses, kumquats are the perfect addition to savory dishes. Cooking mellows their acidity, making for great chutneys and relishes that complement pork, duck, and seafood, which is why we’ve incorporated them into a diver scallop dish. Simply sliced raw, the tart pulp inside kumquats adds a pucker-worthy zing to salads of bitter greens like endive or frisee.

Now, here is my recipe for Seared Diver Scallops with a Kumquat-Chardonnay, Celeriac Puree, Micro Fine Herbs & Crispy Fingerling Potato Salad & Truffle Essence, being served at Paradise Point's signature waterfront restaurant Baleen throughout January.


  • 5 Fresh “Day Boat” Scallops

 Kumquat-Chardonnay Glaze:

  • 1 lb kumquats deseeded with pith removed and chopped
  • 1 cup rice wine vinegar
  • 12 oz chardonnay
  • ½ cup sugar
  • 1 ea shallot bruniose
  • 8 oz water
  • 2 ea sprigs of thyme 

Celeriac Puree:

  • 1 celery root peeled & diced
  • ¼ cup yellow chopped onion
  • 1 garlic clove
  • Enough chicken stock to cover celery root in the pot
  • ½ cup heavy cream
  • ¼ cup white wine


In a small sauce pot simmer all items except 1 sprig of thyme for approximately 10 minutes. Strain through fine chinois. Place pulp in blender and puree.  Pour mixture one more time through chinois and add the one sprig of chopped thyme. Pour mixture into container and let cool.

Season scallops with salt, pepper, fresh chopped parsley and sear scallops in a hot pan with about a table spoon of olive oil or canola oil.

Cook celery root with onions and garlic in the stock until soft. Drain off chicken stock into another container and reserve to blend the celery root into puree. Pour pure white wine into sauce pan and bring to a simmer. Add cream and celery root puree to the white wine and bring to a simmer. Season with salt and white pepper to taste. Simmer for 10 minute and puree again in a blender. Add a few piece of unsalted butter to give a richer flavor.  If needed add more chicken stock to thin out sauce to desired preference.

Be sure to visit the Destination Dish website to see kumquat recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.


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