Sunday Supper: Seared Scallops with Lentils

Name: Sunday Supper: Seared Scallops with Lentils
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 liters chicken stock (or water in a pinch); 1 pinch Pinch of ground cumin; 4 servings Kosher salt and cracked black pepper; 227 grams lentils (I use De Puy); 4 servings Olive oil; 1 small onion, finely diced; 680 grams – scallops, cleaned and patted dry

Sunday Supper: Seared Scallops with Lentils might be just the main course you are searching for. One serving contains 560 calories, 43g of protein, and 19g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, onion, kosher salt and cracked pepper, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat olive oil in a large skillet over medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and cook until soft, then add lentils, stock (or water), and a pinch of cumin. Simmer gently until lentils are soft and liquid is absorbed, about 45 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lentils

Cumin

Onion

Stock

Water

In a large non-stick sauté pan, heat olive oil over high heat until lightly smoking, then sprinkle the scallops with salt.

Ingredients you will need

Olive Oil

Scallops

Salt

Equipment you will use

Frying Pan

Add a small portion of the scallops, but don’t crowd the pan. Cook until bottom of scallop is brown and beginning to crisp, about 3 minutes, then flip and cook until scallop reaches desired doneness. Repeat with remaining scallops and serve on top of lentils, with a big glass of white wine.

Ingredients you will need

White Wine

Scallops

Lentils

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

1liters

chicken stock (or water in a pinch)1pinch

Pinch of ground cumin 4servings

Kosher salt and cracked black pepper 227grams

lentils (I use De Puy)4servings

Olive oil 1small

onion, finely diced 680grams

– scallops, cleaned and patted dry

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.