| Time | Servings | Difficulty |
|---|---|---|
| 00:50 | 2 | Easy |
Introduction
As soon as the St Jacques season approaches, I can’t help but buy some. It is by far the favorite seafood product around the house. This lentil scallop dish is really simple and requires very little preparation.
The extra thing:
- Pour liquid cream into the pan that was used to cook the Scallops to make a sauce and serve on it.
Ingredients
| 200 g green lentils | |
| 1 carrot | |
| 1 shallot | |
| 1 bouquet garni | |
| 6 scallops | |
| 15 g salted butter |
Instructions
|
1
|
Rinse the lenses several times.
Peel and chop the carrot and shallot together. To book. |
|
2
|
Pour the shallot / carrot mixture into a large saucepan filled with cold water (between 3 and 4 times the volume of lentils in water), add the lentils and the bouquet garni.
Bring to a simmer. Reduce heat to low, cover and cook for 40 minutes. |
|
3
|
When the lentils are cooked, drain them and set aside.
Adjust the seasoning and mix in a dish. |
|
4
|
Melt the butter in a pan over high heat so that it is nutty.
Fry the scallops for about 2 minutes on each side. |
|
5
|
Serve the St-Jacques on the lentils.
|
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