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Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction Recipe

Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction Recipe

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Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction

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Ingredients

Count

Nutrition

2212

Calories

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Ingredients:

Serving

1/2 cup dry white wine
2 tbsp chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 tsp finely grated lemon peel
1/2 tsp chopped fresh chives
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots
6 whole cloves
1 medium onion, peeled
6 cups water
1 1/2 cups french green lentils ( lentilles du puy; about 12 oz)
2 bay leaves
6 slices thick-cut applewood-smoked bacon , cut crosswise inch thick
1/4 cup chopped shallots
1 tsp chopped fresh thyme
6 tbsp butter, divided
18 sea scallops, patted dry
2 tbsp olive oil

Directions:

For mascarpone cream: Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.
For cider reduction: Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.
For lentils: Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.
Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
For scallops: Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.
Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2212.1 Kcal (9262 kJ)
Calories from fat	478.27 Kcal
		% Daily Value*
Total Fat	53.14g	82%
Cholesterol	87.2mg	29%
Sodium	7737.66mg	322%
Potassium	4894.07mg	104%
Total Carbs	390.32g	130%
Sugars	11.91g	48%
Dietary Fiber	57.94g	232%
Protein	56.56g	113%
Vitamin C	91.6mg	153%
Vitamin A	0.1mg	5%
Iron	13.4mg	75%
Calcium	379.7mg	38%

Amount Per 100 g
Calories	226.02 Kcal (946 kJ)
Calories from fat	48.87 Kcal
		% Daily Value*
Total Fat	5.43g	82%
Cholesterol	8.91mg	29%
Sodium	790.58mg	322%
Potassium	500.04mg	104%
Total Carbs	39.88g	130%
Sugars	1.22g	48%
Dietary Fiber	5.92g	232%
Protein	5.78g	113%
Vitamin C	9.4mg	153%
Iron	1.4mg	75%
Calcium	38.8mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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