LAVENDER HONEY SCENTED SCALLOPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 6 portions
Number Of Ingredients 8
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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