Scallops on a red lentil salad

Scallops on a red lentil salad

Total: 1 hr 5 min. | Active: 35 min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 283 kcal
, Fat: 14 g
, Carbohydrate: 17 g
, Protein: 19 g


4 people


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

100 g leek
5 dl water
100 g red lentils
¾ tsp salt

Salad dressing

1 tsp mustard
2 tbsp red wine vinegar
3 tbsp olive oil
1 tsp thyme
salt and pepper to taste
12 scallops
½ tsp salt
a little pepper
6 slices cured ham
oil for frying
½ tbsp thyme leaves
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How it's done

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Cut the leek into thin strips. Bring the water to the boil in a pan, add the leek, lentils and salt, bring to the boil then reduce the heat and simmer for approx. 5 mins., stirring occasionally, until almost soft, drain.

Salad dressing

Combine the mustard, vinegar and oil in a bowl. Finely chop the thyme, add to the dressing and season. Add the lentils and leek, mix together, cover and leave to infuse for approx. 30 mins.

Season the scallops.

Cut the slices of ham in half lengthwise. Wrap each scallop in half a slice of ham, secure with a toothpick. Heat the oil in a non-stick frying pan and fry the scallops for approx. 3 mins. on each side, remove from the pan and remove the toothpicks. Plate up the salad and scallops, garnish with thyme.

Good to know
Tip: Replace the red lentils with green lentils.


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