Serves 6
Prep time: 10 minutes
Cook time: 30 minutes

6 large sea scallops
2 medium gold potatoes boiled and cooled
2 C fresh spinach leaves
2 cloves garlic minced
1 wedge lemon
1 t butter
Lavender Gourmet Seasoning Buy this product
Lavender Pepper Seasoning Buy this product
olive oil

Trim ends and slice potatoes in 1/2 inch thick pieces. Heat large saute pan over medium high flame. Sprinkle potato pieces with Lavender Gourmet Seasoning. Pour 2 T olive oil into pan and add potato slices. Cook until crisp on both sides. Remove and arrange on plate. You will need six pieces. While pan is still hot, add 1 T olive oil and minced garlic. As soon as garlic sizzles, add spinach leaves and a pinch of gourmet seasoning. Stir until spinach is wilted. Mound equal parts of spinach over individual potato slices.
Sprinkle Lavender Pepper Seasoning over scallops. Heat saute pan again, and add oil when hot. Sear scallops on both sides. Place one on top of each potato, and return pan to heat. Squeeze lemon into pan with scallop juices and reduce a few moments. Whisk in butter to complete sauce, and pour over scallops.

1 piece fresh Opah (Moonfish)
1/4 cup Organic Olive Oil
1 tsp Culinary Lavender Buy this product
2 Organic Belgium Endive
Lavender Lillikoi Jelly

Drizzle oil over fish and sprinkle Culinary Lavender on top. Grill fish for 7-10 minutes on a medium heat. Slice Endive lengthwise and fashion together, lay Lavender Opah on top. Garnish with one spoon of Lavender Lillikoi Jelly and a dried or fresh Lavender Flower.