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Seared Scallops with Lentil and Tomato Dressing

Seared Scallops with Lentil and Tomato Dressing recipe, brought to you by MiNDFOOD.

Seared Scallops with Lentil and Tomato Dressing

Serves 4

100g puy lentils

2½ tbsp olive oil

12-16 large scallops

For the dressing

7 tbsp extra-virgin olive oil

4 garlic cloves, finely chopped

4 tomatoes, skinned, deseeded, chopped

½ tsp chopped fresh rosemary and thyme

2 tbsp red wine vinegar

1 tsp caster sugar

1 tbsp lemon juice

1 tsp chopped fresh flat-leaf parsley and basil

1 For the dressing, place 2 tbsp extra-virgin olive oil and garlic in a small saucepan over medium-high heat. When garlic begins to sizzle, add tomatoes, rosemary and thyme and simmer for 10-12 minutes or until well reduced and thick. Place vinegar and sugar in a second saucepan over high heat and boil until reduced to 2 teaspoons. Stir into tomato sauce. Season with salt and pepper. Set aside.

2 Bring a pan of well-salted water to the boil. Add lentils and cook for 15-20 minutes or until tender. Drain and return to pan with ½ tbsp olive oil. Season with salt and pepper. Cover and keep warm.

3 Slice scallops horizontally into 2 discs, leaving roe attached to one slice. Place in a shallow dish with remaining olive oil. Season with salt and pepper. Toss to coat.

4 Add remaining extra-virgin olive oil and lemon juice to dressing. Season with salt. Heat over low heat. Meanwhile, heat a non-stick frying pan over high heat until smoking hot. Reduce heat to medium-high. Add 
1 tsp oil and half the scallop slices. Cook for 1 minute 
on each side or until golden brown. Transfer to a 
plate. Repeat.

5 Divide lentils and scallops between 4 plates. Stir basil and parsley into warm tomato dressing. Spoon dressing over and around scallops and serve.

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