12 sea scallops (1-1 ½ pounds)

4 husked ears of corn

1 tablespoon vegetable oil

1 cup small diced red bell pepper

½ cup thinly sliced green onions

Kosher salt

Freshly ground black pepper

¼ cup thinly sliced basil leaves

¼ cup chopped cilantro leaves

2 tablespoons butter

2 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

1 head red leaf lettuce  

1 avocado, diced

optional: Maldon sea salt for garnish (large crystal finishing salt)

Place scallops between several layers of paper towels to absorb excess moisture and set aside. Cut the kernels from the ears of corn. Heat the vegetable oil in a large non-stick sauté pan over medium heat. Add the corn, red pepper and green onions and cook until the corn is crisp tender, 3-4 minutes. Sprinkle lightly with salt and pepper. Spoon corn mixture in a bowl and stir in the basil and cilantro.

Wipe out the same pan, add butter and melt over high heat. When the butter starts to foam, add half of the scallops, making sure not to crowd them in the pan. Sprinkle lightly with salt and pepper and sear until they're golden brown, 2 to 3 minutes. Turn scallops over and cook until slightly firm, 1 to 2 minutes more. Remove from pan and cook remaining scallops.

Whisk the vinegar, olive oil, ¼ teaspoon salt and sprinkling of pepper in a small bowl. Put 2 lettuce leaves on each plate to form a cup to hold the corn mixture. Spoon the corn mixture evenly into each.   Place 3 scallops on each plate and drizzle the dressing over and around the scallops. Scatter avocado and a light sprinkling of Maldon salt on top and serve.

As long as I can remember, I have loved the scent and taste of lavender.  A few years ago, my friend Anne gave me "The Lavender Cookbook" by Sharon Shipley and I read it cover to cover. Familiar with its usage in sweet recipes it was a revelation to discover the savory applications as well.   

Add ground lavender to a grilled chicken marinade or champagne vinaigrette and it will have your friends mystified as to what that extra flavor is.  To make your own lavender sugar; grind 1 tablespoon dried culinary lavender with 2 cups granulated sugar and store for months in an airtight container. Great to add to iced tea or sprinkle over fresh berries and peaches. Take it a step further and add 1/2 teaspoon ground dried lavender to your favorite shortcake recipe to serve with the berries! Penzey's Spices carries it in their stores or find it on-line at HoodRiverLavender.com.

 "A recent class with new friends!"