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Seared scallops with spinach and lentils


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  • olive oil
  • 1 cup carrots diced
  • 1 cup onion diced
  • 1 cup celery diced
  • 3 cloves of garlic
  • 3 cups of lentils washed thrice
  • 3 to 4 cups of veg stock
  • 3 tbsp of applie vinegar
  • 3 teaspoons of herbs including rosemary, parsley, sage, chive
  • salt and pepper
  • 3 shallots chopped
  • 1.5 lbs of spinach
  • 2 pouncs of scallops


Servings 6


Step 1

1. olive oil in a medium sauce pan and add carrots, celery onions and garlic. cook for one minute over medium heat
2. add the lentils and stock and cook for 25 to 35 minutes
3. finish by adding the vinegar, herbs, salt and pepper
4. saute shallots in a large saute pan over medium heat as well as garlic and olive oil
5. then add the spinach. This is the spinch in olive oil and garlic
6. season scallops with salt and pepper. In a medium saute pan heat olive oil over medium heat.
7.. add scallops and cook over medium heat for 2 to 3 minutes. turn over and cook for another minute
8. remove from heat and the residual heat and rest will finish the scallops
9. serve by lenitls first, then spinach and then the scallops


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