Scallops with lentils and spinach

Scallops are one of my favourite types of seafood. I like to use the scallops with the roe on, but it’s not a problem if you don’t like them. This is also a great little starter, just halve the scallop portion.

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 2 French shallots, thinly sliced
• salt and pepper, to taste
• 750 ml (3 cups) water
• 200 g lentils du Puy (or Australian French-style lentils)
• 1 tbsp butter
• 2 purple garlic cloves, crushed
• 1 tbsp chopped chives
• 1 tbsp chopped chervil
• 1 bunch spinach, leaves picked, washed and chopped
• 20 scallops
• salt and pepper, to taste
• 1 tbsp cooking oil
• squeeze of lemon (optional)

Resting time 1 minute

Instructions

Place the sliced shallot in a small bowl and sprinkle with 1 teaspoon of salt. Stand for 10-15 minutes, then rinse the shallot and squeeze out the excess liquid. Pat dry on paper towel and set aside.

Meanwhile, place the water in a saucepan and bring to the boil over high heat. Add the lentils and when the water returns to the boil, stir well. Simmer for 10-12 minutes or until nearly tender. Test the lentils after 7 minutes to see if they are ready. You want them to have a bit of bite as they go very mushy once they are overcooked. Once the lentils are cooked, drain well and reserve the pan.

Add the butter, garlic, chives and chervil to the reserved pan and cook over low heat for 1 minute.

Add the spinach and cook for a further minute or until just wilted, then add the lentils, season to taste and combine well. Set aside and keep warm.

Place a large heavy-based frypan big enough to comfortably fit all the scallops over high heat. Season the scallops on both sides with salt and pepper and drizzle them with the cooking oil. Once the pan is smoking hot, add the scallops and cook for 1 minute on each side or until golden but not cooked all the way through. Remove the pan from the heat and stand for 1 minute.

Divide the lentils among the serving plates, the top with the scallops, shallots and a squeeze of lemon, if desired.

Note

• Scallops are best cooked hot and quick. If they aren’t, they tend to go rubbery.

This recipe is from Gourmet Farmer Afloat. Starts Thursday 19 February 2015 at 7:30pm on SBS ONE.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.