scallops with crisped speck and herbed lentils
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Martha Stewart Recipe
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yield
4 serving(s)
method
Pan Fry
Ingredients For scallops with crisped speck and herbed lentils
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1 cfresh green lentils
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1 stalkcelery, cut into 1/4" dice
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1coarsely chopped shallot
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1 Tbspfresh thyme leaves
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1dried bay leaf
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3 Tbspextra-virgin olive oil, plus 2 tsp, plus more for drizzling
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coarse salt
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freshly ground pepper, to taste
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4 ozitalian speck, cut into 8 thin slices
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12sea scallops, tough muscles removed
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1 tspfinely grated orange zest
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1 tspfinely grated lemon zest
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1/4 ccoarsely chopped fresh flat-leaf parsley
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1 Tbspfinely chopped fresh chives
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2 cbaby spinach
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1 tspbalsamic vinegar
How To Make scallops with crisped speck and herbed lentils
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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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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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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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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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