- 8 scallops
- 3 large beets
- 1 fennel bulb
- 1 ounce lavender (fresh preferred)
- 1 cup mascarpone
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 cup water
- 1 tablespoon honey
- 1 ounce sea salt (fleur de sel)
For The Beets:1. Season beets with olive oil, salt, and pepper.2.
Wrap beets in foil and place in a 350F oven and roast for until tender (approx.
Remove beets from oven, and allow to cool.4.
Using a paper towel, remove skin from beets.5.
Dice beets and set aside.
For the Scallops:1. Season scallops with salt and pepper.2.
Place a medium sized sauté pan over medium-high heat.3.
Place butter into pan, followed by the scallops.4.
Cook scallops on each side for 2 minutes while basting with butter.5.
Remove scallops from pan and place on a paper towel.
For the Lavender-Fennel Crème:1. In a blender, combine the mascarpone, fennel tops, and lavender until smooth.2.
Season with salt, pepper, and lemon.
For the "Salad":1. Julienne fennel bulb.2.
In a mixing bowl, combine fennel bulb, fennel tops, beets, olive oil, lemon juice, salt and pepper.3.
To Finish:1. Spoon the lavender-fennel coulis onto the middle of a room temperature plate.2.
Place the salad on top of the coulis.3.
Lightly brush the scallops with honey, then dust with lavender and sea salt.4.
Place scallops atop the salad.5.