Seared scallops with Puy lentils and sprouts

Ingredients

  • 1/2 lb scallops
  • 2 tbsp unsalted butter
  • 1/2 cup Puy lentils
  • 2 strips bacon
  • 1 small carrot, cubed
  • 1/2 stalk celery, cubed
  • 2 shoots garlic scapes, sliced
  • 1 bay leaf
  • Fresh sprouts

Method

  1. Rise lentils and then bring to boil with about 1 cup water and bay leaf.  Chop carrot, celery, garlic scapes and bacon into equal-sized pieces.  Add to lentils.  Simmer for about 45 minutes, until lentils are cooked.  Add water as needed - when ready, there should be minimal liquid remaining
  2. Bring cast iron frying pan to very high heat.  Add butter.  Add scallops, and leave untouched until seared.  Flip once and continue cooking until internal temperature reaches 130F
  3. Plate with fresh sprouts

Notes

  • We used garlic scapes because they were in season.  Onions, leeks, shallot etc will also work -- just have equal amounts of allium, carrot, celery and bacon
  • We use the side burner on the bbq so we don't set off the smoke alarm
  • Paired with a Marlborough Sauvignon Blanc which went really well

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