Recipe:

*Clean and cover the scallops with paper towel/place in the fridge before the other steps to reduce moisture
(unless you’re making oil days in advance)

Infused Basil Oil-

1. Blanch the basil in salty boiling water. Remove after a few minutes and dunk in an ice bath
2. Add the canna-oil and basil to a blender and mix until well combined. from here you can transfer it to a mason jar, seal, and let infuse for a couple day before straining or put it on he stove to simmer for a few minutes to use that day
3. Strain with a cheesecloth and keep in a sealed, air-tight jar. Lasts up to 6 days in the fridge

Butterfly Pea Flower Coconut Milk –

1. Heat the coconut milk and butterfly pea flowers on a stove. Make sure to not overheat the milk. Take off heat and let steep for a few minutes before straining it with a cheesecloth into a clean bowl/mason jar

Scallops-

1. Preheat your pan with a thin layer of oil. Once the pan is HOT add in the scallops, working clockwise around the pan so you keep track of which one went down first. Avoid overcrowding the pan.
2. After a couple minutes, flip the scallops and let sear on the other side for another few minutes. Place them all on a clean plate before plating to avoid overcooking.

Assembly-

1. In a shallow bowl or rimmed plate, begin plating by adding a thin layer of BPF infused coconut milk to the bottom.
2. Next, add the scallops and garnish with carrots and borage flowers (optional).
3. With a small spoon or dropper add in the basil oil. Feel free to play with the plating here! you could run a clean knife or fork through the droplets to create a leaf-like design

Serve immediately. Enjoy!