In small saucepan
, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F.
Carefully drop the leeks
into the oil and fry
until golden brown. Remove them from oil to paper towels to dry and set aside until plating.
In a separate saucepan over low heat, blend
, lavender, sugar and lemon juice
. Cook for 5 to 10 minutes, being careful not scorch.
In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil
and heat to the verge of smoking. Pat the scallops
dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle
with lavender honey and serve.