TC Recipe: Scallops with Stone Fruit and Lavender Caramel

August 11 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 King Estate Signature Muscat
Serves 2



  • 4 each diver scallops
  • 2 T olive oil
  • 1 each plum, pitted and cut into wedges
  • 1 each peach, pitted and cut into wedges
  • 1 each apricot, pitted and cut into wedges
  • ½ C spinach
  • 2 T sugar
  • 1 T water
  • 2 tsp lavender petals, dried
  • 2 T cider vinegar
  • ½ C water
  • 1 tsp black pepper


Lavender Caramel: In a small sauce pot add the sugar, 1 tablespoon of water, and the lavender. Cook the solution over medium heat until the syrup begins to caramelize. Add the cider vinegar and let simmer for 30 seconds. Add water remaining water slowly to thin down the caramel. Finish with black pepper.

Heat 2 tablespoons of olive oil in a sauté pan. Sear the scallops on both sides.

Toss the spinach and stone fruit in the remaining olive oil. Plate the scallops on top of the spinach and fruit, and drizzle with the lavender caramel. Enjoy.