Lavender Honey Scented Scallops
- Level: Easy
- Yield: 6 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 9
- Cholesterol
- 18
- Sodium
- 308
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.