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recipe_4086

Seared Scallops on a Bed of Lentils

Prep Time:
15 minutes

Cook Time:
45 minutes

Servings:
4 servings

Prep Time:
15 minutes

Cook Time:
45 minutes

Servings:
4 servings

Seared Scallops on a Bed of Lentils

INGREDIENTS

Seared Scallops on a Bed of Lentils

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

DIRECTIONS

  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, for about 30 minutes. Drain lentils well. Heat oil on medium heat in a large skillet. Add onion and garlic, cook for 3 to 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 for 2 to 3 minutes per side.
  3. Arrange lentils on each plate. Divide scallops on top of lentil mixture.