Seared Scallops With Lentils And A Tomato And Herb... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Read more . Heaven!! 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:
1. 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.
2. 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.
3. 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
4. . 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.
5. 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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