Seared Sea Scallops with Curried French Lentils
Some cooks struggle with undercooking scallops, even when they have been sliced in half, so they would cook even more quickly. Even with whole scallops, by the time the deep brown caramelization envelops the scallop; they are well on their way to medium. With an additional 30 seconds in the pan, letting residual heat do its thang, they’re perfect.
Scallops are so sweet and delicious; they require little adornment beyond salt and pepper. But to keep things interesting, serve them with curried French green lentils. Fresh arugula provides a fresh, bright balance to the scallops and coaxes out the spice in the curry.
2 tbs. butter
1 shallot, small dice
1/2 carrot, small dice
1/4 celery rib, small dice
1/2 leek, small dice
2/3 cup French green lentils
1 1/2 tsp. curry powder
2 scallions, cut into rounds
1 pound sea scallops
1 tbs. plain oil
Salt and pepper, to taste
- Over medium heat sweat shallots, celery, carrots and leeks in 1 tbs. of butter.
- Add curry powder and lentils.
- Add salt and pepper and 2 cups of water.
- Bring to a boil. Reduce heat, cover and simmer for about 40 minutes, or until lentils are tender. You may need to add up to 1 cup more of water.
- When lentils are cooked, stir in scallions and remaining butter.
- Season scallops on both sides with salt and pepper.
- Heat a large sauté pan over high heat.
- When the pan is hot, add the oil.
- Add the scallops and cook for approx. 3 minutes or until golden brown.
- Turn scallop and cook for 1 minute more.
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