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

Roast the Fennel: Preheat the oven to 400°F (200°C). Toss the fennel slices with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.

Prepare the Sweet Potato Purée: Boil the sweet potato cubes until tender, about 15 minutes. Drain and mash with butter, heavy cream, and vanilla bean seeds until smooth. Season with salt and pepper.

Glaze the Scallops: In a small saucepan, heat honey and dried lavender over low heat for 5 minutes to infuse the flavor. Pat the scallops dry, season with salt and pepper, and sear in a hot skillet with butter for 2 minutes per side. Drizzle the lavender-honey glaze over the scallops in the last minute of cooking.

Assemble the Dish: Spread a portion of vanilla bean sweet potato purée on each plate, top with seared scallops and roasted fennel.

Garnish: Decorate with edible flowers for a beautiful presentation and serve immediately.