Lavender Honey Scented Scallops

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 portions
Level:
Easy

Ingredients
  • 2 cups grapeseed oil, for frying plus 2 tablespoons
  • 1 leek, green stalk only, thinly sliced lengthwise
  • 1/4 cup honey
  • 1 teaspoon dried lavender
  • 1 teaspoon sugar
  • 1 lemon, juiced
  • 18 diver (dry packed) scallops, 10 to 20 count
  • Salt and freshly cracked black pepper
Directions
  • In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F.

  • Carefully drop the leeks into the oil and fry until golden brown. Remove them from oil to paper towels to dry and set aside until plating.

  • In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice. Cook for 5 to 10 minutes, being careful not scorch.

  • In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle with lavender honey and serve.


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