Lavender-Honey Glazed Scallops with Vanilla Bean Sweet Potato Purée and Roasted Fennel

Ingredients:

12 large sea scallops

2 tbsp honey

1 tsp dried lavender

1 large sweet potato, peeled and cubed

1 vanilla bean, split and seeds scraped

1/4 cup heavy cream

2 tbsp unsalted butter

1 bulb fennel, thinly sliced

1 tbsp olive oil

Salt and pepper to taste

Edible flowers for garnish (optional)

Instructions:

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