Lavender Honey Scented Scallops

Name: Lavender Honey Scented Scallops
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 portions
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 portions

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 portions

Ingredients

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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.