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