Rinse the scallops and pat dry. Blanch them in boiling water for 1 minute. In a bowl, whisk together the fruit zest and juice, honey and cardamom pods.

Warm a skillet over medium-high heat. Add the oil to the skillet, season the scallops with salt and pepper, and cook them for 2 minutes on each side. Set the scallops aside on a warm plate and cover with foil.

In a saucepan, reduce the juice mixture over medium-high heat for 2 minutes, stirring all the while. Reduce the heat and whisk in the butter a few pieces at a time.

Plate the scallops and drizzle with sauce. Sprinkle with a few grains of fleur de sel.