scallops with crisped speck and herbed lentils
Martha Stewart Recipe
No Image
prep time
cook time
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 cup fresh green lentils
- 1 stalk celery, cut into 1/4" dice
- 1 - coarsely chopped shallot
- 1 tablespoon fresh thyme leaves
- 1 - dried bay leaf
- 3 tablespoons extra-virgin olive oil, plus 2 tsp, plus more for drizzling
- - coarse salt
- - freshly ground pepper, to taste
- 4 ounces italian speck, cut into 8 thin slices
- 12 - sea scallops, tough muscles removed
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 2 cups baby spinach
- 1 teaspoon balsamic vinegar
How To Make scallops with crisped speck and herbed lentils
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Step 1Combine lentils, celery, shallot, thyme, and bay leaf in a saucepan. Add enough cold water to cover by 3 inches. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until lentils are tender but not mushy, about 15 minutes. Drain, and discard bay leaf. Return lentils to pan. Stir in 3 tablespoons oil, 1 1/4 teaspoons salt, and pepper. Cover to keep warm.
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Step 2Heat a skillet over medium heat. Lay 4 slices speck in skillet in a single layer. Cook, pressing flat with a spatula and flipping slices if necessary, until crisp on both sides, 5 to 6 minutes. Drain on paper towels in a warm place. Repeat with remaining 4 slices speck.
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Step 3Return skillet with drippings to medium-high heat. Season scallops on all sides with salt and pepper. Add to skillet, and cook, flipping once, until both sides are golden brown and centers are opaque, about 2 1/2 minutes per side.
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Step 4Add orange zest, lemon zest, parsley, and chives to the lentils, and stir to combine. Toss spinach with vinegar and remaining 2 teaspoons oil, and season with salt and pepper. Arrange scallops and lentils on 4 plates, and drizzle with oil. Top with speck. Place spinach next to lentils. Serve immediately.
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