Sunday Supper: Seared Scallops With Lentils Recipe

1. 1

   Heat olive oil in a large skillet over medium high heat. Add onion and cook until soft, then add lentils, stock (or water), and a pinch of cumin. Simmer gently until lentils are soft and liquid is absorbed, about 45 minutes. Season to taste with salt and pepper.

2. 2

   In a large non-stick saute pan, heat olive oil over high heat until lightly smoking, then sprinkle the scallops with salt. Add a small portion of the scallops, but don't crowd the pan. Cook until bottom of scallop is brown and beginning to crisp, about 3 minutes, then flip and cook until scallop reaches desired doneness. Repeat with remaining scallops and serve on top of lentils, with a big glass of white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.