How to make
Pepper and salt the chicken scallops. Preheat a ribbed pan on the stove and put 1 tablespoon olive oil. Bake chicken scallops on both sides for no more than 2-3 minutes each side. Remove from heat.
In a separate bowl mix the essential oil of lavender for cooking (1 drop), mix and flush the chicken. In a deep bowl, pour canned peas, add salt and black pepper.
In 3 1/3 tbsp (50 ml) essential oil, mix peppermint oil for cooking (no more than 1 drop), add the peas and blend until evenly mixed. (You can add additional olive oil, if it's a dry mixture).
Add the lemon juice and capers and mix by hand. Serve scallops on a plate, with pea puree and garnish with tomato and radish, or vegetables as desired.
