Scallops With Crisped Speck And Herbed Lentils Recipes
MOROCCAN-SPICED SCALLOPS WITH LENTILS
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Scallop Lentil Healthy Cinnamon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
- Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.
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PAN-FRIED SCALLOPS WITH LENTILS, CRISPY PANCETTA.
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- In a saucepan, cover the lentils with water and, to give them great flavour, add the bay leaf, garlic cloves, potato and tomato. Bring to the boil and simmer for around 20-25 minutes (topping up with water if necessary) until the lentils are tender but holding their shape (i.e. not mushy). Drain off 90 percent of the water, discard the bay leaf, tomato skin and garlic skin and mash the potato, tomato and garlic into the lentils with a fork. Add the parsley and around 2 tablespoons of vinegar and 4 tablespoons of olive oil. Mix into the lentils and season carefully to taste.
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- Divide your lentils between four plates and place 3 or 4 scallops per person on top. Scatter the bacon over the top of the scallops, with the sage leaves and asparagus sprinkled around the plate. Serve with a good dollop of your lemon crème fraîche.
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