Lavender Fettuccine with Bay Scallops

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Lavender almond Alfredo:

Lavender almond milk, 1 cup
Vanilla bean, 1
Heavy cream, 1/8 cup
Dry red wine, 1 tbsp
Lemon juice, 1 tbsp
Salt & pepper, to taste

The dish:

Bay scallops, 100g
Enoki mushrooms, 1/8 cup
Sun dried tomatoes, 1/8 cup
Fettuccine, 140g
Butter, 1 tsp
Lavender oil, 1 tsp
Fresh parsley, 1/4 tsp, chopped
Edible flowers, for garnish
Salt & pepper, to taste

Prepare the lavender almond milk one day in advance (See lavender almond milk). With the vanilla bean, make a slit along its whole length and scrape out the grains. Add these and the empty bean to the milk and let it soak over night. Remove the bean upon use.

Saute the scallops in butter and lavender oil until half cooked, adding a pinch of salt and pepper. Set aside. 

In another pan combine the almond milk, cream, wine, lemon juice, and a pinch of salt and pepper. Bring to a boil while whisking occasionally. Let it simmer and reduce for approximately 5 minutes, until it begins to thicken.

Add the scallops, mushrooms and sun dried tomatoes. Let it all simmer for 2 minutes until thick and creamy, adjust the thickness by adding water.

Meanwhile bring a pot of water to a boil and add 2 tbsp of salt. Cook the fettuccine to el dente (approximately 7 minutes).

 Strain the pasta and add to the pan of sauce with the parsley and a few edible flowers. Toss gently on low heat until everything is well combined.

Once plated garnish with edible flowers and some dried lavender.