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!