Seared Scallops on a Bed of Lentils

By EdieK

Prep Time: 15 minutes
Cooking Time: 45 minutes
Makes: 4 servings

Ingredients

• 1 1/2 cups (375mL) lentils
• 6 cups (1.5L) water
• 2 tbsp (30mL) Crisco® Canola or Vegetable Oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 1/2 cup (398mL) 1 can diced tomatoes
• 1/4 cup (50mL) chopped fresh parsley
• 2 tbsp (30mL) chopped fresh dill
• SCALLOPS
• 1 lb (500g) scallops (approx. 16-20)
• 1/4 cup (50mL) Crisco Canola or Vegetable Oil
• 1 clove garlic, minced
• 1 tsp (5mL) salt
• 1/4 tsp (1mL) pepper

Details

Servings 4
Adapted from criscocanada.com

Preparation

Step 1

1. Place lentils and water in a large saucepan. Bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes. Drain lentils well. Heat oil on medium heat in a large skillet. Add onion and garlic, cook for 3-5 minutes until tender and fragrant. Add tomatoes, bring to a boil, stirring occasionally. Add cooked lentils and continue cooking until heated. Remove from heat. Stir in parsley and dill. This can be done 2 hours ahead. Rewarm over medium heat.

2. Pat scallops dry and place in a bowl. Add remaining ingredients. Stir to coat well. Heat a large skillet. Cook scallops 2-3 minutes per side.

3. Arrange lentils on each plate. Divide scallops on top of lentil mixture.

TIPS:
• Try this elegant main course for your holiday entertaining!
• When cleaning scallops remove the muscle that is on the side of the scallop. Don’t worry if it is not there, sometimes they are already removed.
• The fresher the scallop, the more translucent it will be. Ask for scallops with a firm moist texture, avoiding those that are slippery or spongy or have an unpleasant smell.
• Storage: Store scallops refrigerated up to 2 days.
• Scallops freeze well.