Lavender Honey Scented Scallops

1. 1

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

2. 2

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

3. 3

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

4. 4

   In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice.

5. 5

   Cook for 5 to 10 minutes, being careful not scorch.

6. 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. 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. 8

   Cook until golden brown on both sides, 2 to 3 minutes per side.

9. 9

   Arrange the leeks on a serving platter and top with the scallops.

10. 10

    Drizzle with lavender honey and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.