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