Lavender Honey Scented Scallops

Name: Lavender Honey Scented Scallops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters grapeseed oil, for frying plus 2 tablespoons; 59 milliliters honey; 1 lemon, juiced; 1 teaspoon dried lavender; 1 leek, green stalk only, thinly sliced lengthwise; 6 servings Salt and freshly cracked black pepper; 18 diver (dry packed) scallops, 10 to 20 count; 1 teaspoon sugar

Lavender Honey Scented Scallops is a gluten free, dairy free, and pescatarian recipe with 6 servings. One serving contains 216 calories, 6g of protein, and 15g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 30 minutes. If you have grapeseed oil, honey, sugar, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Lavender-Scented Strawberries with Honey Cream, for Lavender & Vanilla Scented Quinoa Pudding, and Lavender-Scented Summer Fruit Salad.

Instructions

In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Sauce Pan

Carefully drop the leeks into the oil and fry until golden brown.

Ingredients you will need

Leek

Cooking Oil

Remove them from oil to paper towels to dry and set aside until plating.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

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.

Ingredients you will need

Lemon Juice

Fresh Lavender

Honey

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Grape Seed Oil

Scallops

Leek

Equipment you will use

Paper Towels

Frying Pan

Drizzle with lavender honey and serve.

Ingredients you will need

Lavender Honey

Equipment

Sauce Pan

Paper Towels

Frying Pan

Ingredients

Servings:

473milliliters

grapeseed oil, for frying plus 2 tablespoons 59milliliters

honey 1

lemon, juiced 1teaspoon

dried lavender 1

leek, green stalk only, thinly sliced lengthwise 6servings

Salt and freshly cracked black pepper 18

diver (dry packed) scallops, 10 to 20 count 1teaspoon

sugar

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Crossbow Sonoma Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.