Lavender Honey Scented Scallops Food

FRIED BANANAS WITH LAVENDER HONEY AND FIVE-SPICE CHOCOLATE

Fried Bananas with Lavender Honey and Five-Spice Chocolate image

Provided by Robert Irvine : Food Network

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup good quality chocolate syrup
1 teaspoon Chinese five-spice powder
Vegetable oil, for frying
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 1/2 tablespoons baking powder
1 1/2 cups seltzer water
4 bananas, cut in half on the diagonal
1/4 cup powdered sugar
Lavender honey, for drizzling
Creme fraiche, for garnish
Small chunk dark chocolate, for garnish
Fresh mint sprigs, for garnish

Steps:

Stir the chocolate syrup and 5-spice powder together and set aside.
In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.

SEA SCALLOPS WITH GUACAMOLE

Sea Scallops with Guacamole image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1-ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2-ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce

Steps:

Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.

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