4 large sea scallops cut width-wise, making 8 flat pieces
1 tablespoon extra-virgin olive oil
1 clove of garlic, crushed
¼ cup Chicken Stock (alternatively Vegetable stock will work)
¼ tablespoon of loose lavender with a pinch of salt (Found in specialty stores or organic stores) if not available, Fleur de sel (flower of salt, sea salt) will work
Pinch of ground black pepper
2 tablespoons brown sugar
1. In a large non-stick pan, heat the olive oil for 30 seconds over low heat. Add the garlic to the oil, spreading the crushed bits evenly throughout the pan. Place the scallops gently over the garlic. Increase the heat to medium. Cook for three to four minutes on each side to get a beautiful brown crust.
2. Sprinkle stock over the cooked scallops, followed by sprinkling the lavender salt or fleur de sel. Finish by topping the scallops with brown sugar. This should create a bit of syrup with the scallops. Sauté for a few minutes over low heat.
3. Gently lay on a serving plate and garnish with freshly ground pepper. I like to top them over a bed of spinach or with a side of colored capsicums and balsamic for color and crispy texture.