Lavender Honey Scented Scallops
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F
2
Carefully drop the leeks into the oil and fry until golden brown
3
Remove them from oil to paper towels to dry and set aside until plating
4
In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice
5
Cook for 5 to 10 minutes, being careful not scorch
6
In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking
7
Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary
8
Cook until golden brown on both sides, 2 to 3 minutes per side
9
Arrange the leeks on a serving platter and top with the scallops
10
Drizzle with lavender honey and serve