Seared scallops with a salad of braised puy lentils and balsamic vinaigrette
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Seared scallops with a salad of braised puy lentils and balsamic vinaigrette
Main course recipes



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INGREDIENTS
18 whole Scallop(s)
12 pinch(es) Fine salt
30 ml sunflower oil
1 whole Lemon(s)
25 g Unsalted butter
300 g Lentil(s)
1 whole Leek(s)
3 whole Garlic clove(s)
1 whole Red onion(s)
1 whole Carrot(s)
3 whole Tomato(es)
3 sprig fresh thyme
0.5 bunch Basil
0.5 bunch Flat leaf parsley
100 ml balsamic vinegar
100 ml olive oil
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
For the lentils: rinse the lentils under cold running water until the water runs clear

02
Place in a saucepan with unsalted water, a lightly crushed clove of garlic, the bay leaves and the thyme

03
Cook until tender

04
Drain and allow to cool

05
Peel the carrot, square off the edges and cut it into 4 long batons and then cut into small dice

06
Finely slice the leek

07
Peel and finely slice the red onion

08
Peel and puree the remaining two cloves of garlic

09
Peel and dice the tomatoes, discarding the seeds

10
Chop the flat parsley and the basil

11
In a small saucepan, reduce the balsamic vinegar to a syrup

12
Heat some olive oil in a frying pan

13
Add the carrots and the red onion to the pan and cook over a low heat until the carrots are soft

14
Add the garlic and cook for 1 minute

15
Remove from the heat and add the lentils

16
Season with salt and pepper and add the balsamic vinegar and a squeeze of lemon juice

17
Allow to cool and then stir in the tomatoes, basil and half of the parsley

18
Check the seasoning

19
For the scallops: season the scallops with a little salt

20
Add a little sunflower oil to a very hot frying pan and then sear the scallops for 1-2 minutes before turning, reduce the heat and cook for another 1-2 minutes on the other side

21
Once cooked, finish with a squeeze of lemon juice, a knob of butter and the rest of the parsley

22
Serve the scallops on a bed of lentils and a drizzle of the cooking juices from the scallops.

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