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Lavender Crusted Sea Scallops with Roasted Beets & Lavender-Fennel Coulis

SERVINGS
Makes 4 appetizer portions Servings
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SERVINGS
Makes 4 appetizer portions Servings
RATE THIS RECIPE
(0)

Ingredients

  • 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)

Preparation

Baking Directions:

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.

1 hour).

3.

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.

Set aside.

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.

Enjoy!

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