Recipe

Seared Scallops With Lentils And A Tomato And Herbes De Provence Dressing Recipe

Add Step-by-Step Photos	Bonzaichef / All my dishes 2 years, 9 months ago This dish is so light & refreshing & full of the taste of France. Imagine yourself sitting outside a very down to earth restaurant by the side of a canal at sunset eating this dish with a glass of crisp white wine & good company. Heaven!! Prep:10m Cook:30m Servings:4	Bonzaichef
	fresh vibrant refreshing easy quick

Does this look good? Yeah! / Nope

Fans

dmiller641

darbar

lpg

psy333che

kristopher

Ingredients

100g Puy lentils

2 1/2 tbsp Olive oil

12-16 large prepared Scallops

salt and fresh ground black pepper

FOR THE DRESSING

7 tbsp extra virgin olive oil

4 small garlic cloves, finely chopped

4 vine tomatoes, skinned, seeded and chopped

1/2 tsp mixed rosemary and Thyme, chopped, or large pinch dried herbes de Provence

2 tbsp red wine vinegar

1 tsp caster sugar

1 tbsp freshly squeezed lemon juice

1 tsp mixed parsley and Basil, chopped

Directions

For the dressing, put 2 tablespoons of the extra virgin olive oil and the garlic into a small pan, and place over a medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes and chopped rosemary and thyme, or herbes de Provence, and simmer for 10–12 minutes until well reduced and thick. Put the vinegar and sugar into another small pan and boil rapidly until reduced to 2 teaspoons. Stir into the tomato sauce, season to taste with some salt and pepper and set to one side.

Bring a pan of well-salted water to the boil (1 teaspoon per 600 ml). Add the lentils and cook for 15–20 minutes or until tender. Drain well, return to the pan with 1/2 tablespoon of the olive oil and some salt and pepper, cover and keep warm.

Slice each scallop horizontally into 2 thinner discs, leaving the roe attached to one slice. Place in a shallow dish with the remaining 2 tablespoons of olive oil and some salt and pepper and toss together well

. To finish the tomato dressing, add the remaining 5 tablespoons of extra virgin olive oil, the lemon juice and some salt to taste and leave to heat through gently over a very low heat. Meanwhile, heat a dry, reliably non-stick frying pan over a high heat until smoking hot. Lower the heat slightly, add 1 teaspoon of oil and half the scallop slices and sear them for 1 minute on each side until golden brown. Lift onto a plate and repeat with the rest.

Divide the lentils between 4 warmed plates and arrange the scallop slices alongside. Stir the chopped basil and parsley into the warm tomato dressing, spoon some over and around the scallops and serve straight away

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Comments

kristopher 2 years, 9 months ago said:
This looks PERFECT. Let you know how it goes.

bonzaichef 2 years, 9 months ago said:
Added note!! Please dont be put off cooking this meal because of the lentils, unlike other lentils, they dont need to be soaked!! They cook in about 20mins. They are wheat, gluten & nut free so they are great if you have any allergies!

psy333che 2 years, 9 months ago said:
This is an incredible dish.
I love lentils and scallops and the two together ....
I am loving all your dishes so far
Thank You***

lpg 2 years, 8 months ago said:
Delicious and easy as promised. I added extra garlic, but then again, I always add extra garlic.
Thanks!

softgrey 2 years, 5 months ago said:
Your post above convinced me to buy these lentils...
i have used them recently in a recipe from this site...
and i have the rest of the package earmarked for this recipe...
i just have to get some good scallops now...
i just ran out...

thanks for turning me on to these...

crystalwaters 2 years, 5 months ago said:
Fabulous recipe ... thanks for posting!! :-)

psy333che 2 years, 4 months ago said:
This is one of my favorites still

foodari 2 years, 4 months ago said:
With all the rain I need something to cook to cheer me up...will let you know how it goes!

pointsevenout 2 years ago said:
Never heard of PUY LENTILS. Where do I get some? I like the directions description of this meal and would like to try it. I just bought 2 pkgs of regular lentils today.

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