Ingredients

How to make it

  • 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

Reviews & Comments 10

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  • Rocky37167 2 years ago
    This was so easy and will have it many times again. Thank You for posting.
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  • pointsevenout 7 years ago
    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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  • foodari 7 years ago
    With all the rain I need something to cook to cheer me up...will let you know how it goes!
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    " It was excellent "
    psy333che ate it and said...
    This is one of my favorites still
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  • crystalwaters 7 years ago
    Fabulous recipe ... thanks for posting!! :-)
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  • softgrey 8 years ago
    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...

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    " It was excellent "
    lpg ate it and said...
    Delicious and easy as promised. I added extra garlic, but then again, I always add extra garlic.
    Thanks!
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    " It was excellent "
    psy333che ate it and 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***
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  • bonzaichef 8 years ago
    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!
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    " It was excellent "
    kristopher ate it and said...
    This looks PERFECT. Let you know how it goes.
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