Laetitia is a food lover, co-founder of Foodisall. She has been travelling a lot, always looking for new food experiences and visiting markets to try new products.
This recipe is ideal for a romantic diner or when you want to impress your friends. You just need to go to the fish market or to your favorite fishmonger to choose large sea scallops.
What is easier, healthier and tastier than sea scallops over a serving of lentils with acidulous sauce? It is always devoured in just a few minutes!
Laetitia’s Sea Scallops with Lentils
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
|Meal type||Main Dish|
- 12 large Sea callops
- 200g lentils
- 15g butter
- 60g heavy cream
- 1 lemon
- 1 clove of garlic (finely chopped)
- 1 sprig basilic
- 1 tablespoon olive oil
- 1 bay leaf
- 1 salt & pepper
- 1 tablespoon balsamic vinegar
|Rinse the lentils with cold water, check for pebbles or other debris and set aside. |
In a medium saucepan over medium heat, add enough olive oil to coat the bottom of pan, then add the chopped garlic. Turn heat to medium low and cook gently until softened and just starting to take color.
Add the lentils, water to cover the lentils and bay leaf, turn flame to high and bring to a boil. Turn heat to low and gently cook for 25-30 minutes, until most (if not all) of the water has evaporated and the lentils are cooked just to al dente. Drain lentils and season with olive oil and balsamic vinegar.
|Sea scallops preparation|
|Season scallops with salt and pepper. Pour a drizzle of olive oil in a hot pan, add scallops and cook until brown, about 2 minutes per side.|
|You can make the sauce while the lentils are cooking. |
Mix the cream with the lemon juice, salt and pepper.
|Plate up small lenses piles on plates and place one sea scallop on each. Add a little cream and garnish with basil leaves.|