Scallops on a bed of balsamic lentils
Ingredients
for 2 person
| 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 |
| 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) |
How it's done
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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