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Seared scallops with lentils and lardons
Serves 4 Starters and mains
Ingredients
- 300g puy lentils
- 4tbsp rapeseed oil, plus extra for serving
- 160g smoked bacon lardons
- 1 large onion, finely chopped
- 2 cloves garlic, crushed to a paste with sea salt
- 15g sprigs flat-leaf parsley, leaves removed and chopped
- 8-12 scallops, depending on the size, removed from their shells
To serve
- salad leaves, micro-herbs or extra parsley leaves
Method
Rinse the lentils, place in a pan and cover with cold water by 1cm. Bring to the boil then lower to a gentle simmer until tender but not falling apart, about 25 minutes. Drain and set aside.
Heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the lardons until golden. Remove from the frying pan and set aside.
Pour the rest of the oil into the pan and add the onion and garlic then fry until golden. Add the lentils, season with salt and black pepper then stir in the parsley and bacon. Remove from the frying pan, place in a bowl, set aside and keep warm.
Wipe the pan clean. Toss the scallops with the extra rapeseed oil and season with salt and pepper. Over a medium heat, sear the scallops for about 3 minutes on each side until golden, taking care not to overcook.
Place on top of the lentils, scatter with salad leaves and micro-herbs or parsley and spoon over some extra rapeseed oil before serving.
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