Pecan Sandies Encrusted Scallops With Balsamic Honey Agave Glaze Food

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LAVENDER HONEY SCENTED SCALLOPS



Lavender Honey Scented Scallops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 30m

Yield 6 portions

Number Of Ingredients 8

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

Steps:

  • 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.

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