Coquilles St.-Jacques on a bed of balsamic lentils

Coquilles St.-Jacques on a bed of balsamic lentils

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 183 kcal
, Fat: 5 g
, Carbohydrate: 21 g
, Protein: 13 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

50g Fine Food Lentilles Beluga
1tsp butter
1 shallot, finely chopped
1tbsp Fine Food Crema di Balsamico
a little salt
a little pepper
1tsp olive oil
4 scallops, coral removed
a little salt
a little pepper
mixed herbs To garnish (e.g. tarragon, chervil, dill)
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How it's done

Boil the lentils according to the packet instructions, drain and set aside. Warm the butter in the same pan, sauté the shallot, add the lentils and crema di balsamico, mix, season. Heat the olive oil in a non-stick frying pan and fry the scallops on both sides for 1 min. each side, season.

Good to know
Serve: Divide the lentils onto 2 plates, top with the scallops and garnish with herbs.

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