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1
Place the lentils in a small pot and add cold water to cover. Lightly salt the water. Add the whole onion, bay leaf, and cumin and bring to a boil over high heat, then lower the heat and simmer until the lentils al dente, about 20 minutes. Remove from the heat and let the lentils cool in their cooking liquid.
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2
In a deep wide pan, bring the vegetable stock to a simmer over moderate heat. Season with salt and pepper and carefully lower the scallops into the liquid without crowding. (You may need to do this in 2 batches.) Poach the scallops until firm to the touch, 4 to 5 minutes, then remove them to a plate and cover them to keep them warm.
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3
Warm half the olive oil in a small flameproof casserole over medium-high heat. Add the rosemary. When the oil is hot but not bubbling, add the cherry tomatoes and gently saute them in the oil for 5 minutes.
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4
Discard the bay leaf and onion from the the lentils. Pour off most of the cooking liquid, but leave the lentils just the slightest bit soupy. Divide them among 4 large bowls and arrange 4 scallops and 3 tomatoes over each portion. Finish with a drizzle of olive oil and black pepper. Serve at once.
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5
VINO
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6
I like to serve red wine with scallops, especially if there are lentils on the plate. Select a young Pinot Noir from Oregon.
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7
Peeling Tomatoes
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8
To peel tomatoes, remove the stem and cut a shallow X in the tomato's skin at the bottom of the fruit. Bring a pot of water to a boil and lower the tomatoes into the water. After 20 to 30 seconds, remove the tomatoes with a slotted spoon and transfer them to a bowl filled with ice water. As soon as the tomatoes are cool enough to handle, peel the skin off, using a paring knife if necessary.
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9
Herbed Tomato Oil
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10
After the tomatoes are removed from their cooking oil, the oil-which will be infused with the flavor of the tomatoes and rosemary-can be cooled and saved for another use. You might, for example, use it as the basis for a summery vinaigrette.
