Seared Scallops with Lavender, Lime and Champagne

2 pounds large sea scallops
1 tablespoon shallots
1 teaspoon garlic
8 ounces Champagne
Juice of 2 limes
1 teaspoon lime zest
1 teaspoon lavender
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
Source: www.gourmetsleuth.com