Seared scallops with basil and lavender essence

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A simple dish with a lovely, unusual flavor and pretty presentation. Very romantical.

Preparation time: 35
Cooking time: 5

Serves: 2


15 to 20 basil leaves
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
2 drops pure lavender essence (usually available in health food stores in the herbal remedies aisle. DO NOT substitute synthetic).
2 tablespoons olive oil
2 tablespoons butter
1 pound large sea scallops


Combine the basil, garlic, salt and pepper in a food processor until smooth. Add the lavender oil and 1 tablespoon of olive oil. Let stand for 30 minutes. Cut a deep horizontal slit through the scallops, but not the whole way through. Fill with the basil mixture, close with a wooden pick. Drizzle with the remaining olive oil. Heat 2 tablespoons butter in a skillet, and heat until foamy. Add scallops and sear for 2 minutes on each side. Scallops should be browned, and translucent on the inside. Remove from pan immediately.

If you can't find lavender oil, just sprinkle with lemon juice. Scallops can also be grilled rather than seared.


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