The smell of elderflower is the smell of summer. My mom always made her own elderflower syrup. We would go out and pick the flowers when they first start blooming. Mixing the flowers with a large amount of sugar, lemons, citric acid and hot water. After infusing the water for a few days, you would have the best sweet elderflower syrup, the taste of summer. During the summer we would get a splash of syrup in our water, just enough to infuse the water with the sweet flowering flavor.
You can use elderflower in drinks, punch and everywhere you like to add the sweet flowery taste. Here I paired with scallops, and the bright flavor worked perfect with the sweetness of peas and corn, and the hint of salt from the bacon perfected the dish.
Serves 2 for an entree.
2 slices bacon, cut in dices
2 small shallots, finely chopped
125 g peas, frozen and defrosted or fresh shelled peas
2 corn on the co, corn cut off
butter and oil for cooking
lime juice from ½ lime
75 ml elderflower syrup, I used D'arbo Elderflower Syrup
Fry the bacon dices crispy, and let it drain to shed the excess fat on paper towel.
Sauté the shallots until translucent in a skillet, add peas and corn. Heat them through on medium low heat.
Heat another skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. Set the scallops aside on a plate. Pour the elderflower syrup in the skillet and reduce to about half. Remove from heat.
Mix mint and bacon with the pea/corn mixture, and plate it. Add the scallops to the hot syrup, and cover them with the syrup, just before you place them on top of the pea/corn mixture. drizzle the syrup on top and serve immediately.