Seared Scallops with Lentil and Tomato Dressing

By Rick Stein

Seared Scallops with Lentil and Tomato Dressing

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.



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