Scallops on a bed of balsamic lentils

Scallops on a bed of balsamic lentils

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

Ingredients

2 person

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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@bettybossi.ch

Lentils

50 g beluga lentils (beluga)
water, boiling
1 tsp butter
1 shallot, finely chopped
1 tbsp crema di Balsamico (balsamic cream)
salt and pepper to taste

Scallops

1 tsp olive oil
4 scallops, without corail
salt and pepper to taste
a little mixed herbs (e.g. dill, chervil and tarragon, finely chopped)
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How it's done

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Lentils

Place the lentils in boiling water and simmer (uncovered) for approx. 20 mins. until just soft. Drain the lentils and set aside. Warm the butter in the same pan, sauté the shallot, add the lentils and crema di balsamico, mix, season.

Scallops

Heat the olive oil in a non-stick frying pan and fry the scallops on both sides for 1 min. each side, season. Divide the lentils onto 2 plates, top with the scallops and garnish with herbs.

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