• 2 pounds large sea scallops
  • 1 tablespoon shallots
  • 1 teaspoon garlic
  • 8 ounces Champagne
  • Juice of 2 limes
  • 1 teaspoon lime zest
  • 1 teaspoon culinary lavender buds
  • 1 tablespoon butter
  • 2 tablespoons chives
  • 1 teaspoon pink peppercorns


Sear the scallops on both sides in a large skillet coated with cooking spray. Remove from the pan and keep warm. Add the garlic, shallots, and deglaze with Champagne. Add the lime juice, lime zest and reduce by half. Emulsify the butter and lavender into the sauce. Pour over the scallops. Cut the chives at a very wide bias and use for garnish, along with the pink peppercorns.

Serves: 6
Calories: 203/serving
Fat: 5 grams/serving

Submitted by Anne Fazio Keefe from EclipseSpa,,

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