Scallops in Pancetta on Red Lentil Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 scallop (s)
- 4 slices bacon (pancetta), alternatively Serrano or Parma ham, bacon
- 200 g lentils, red
- 2 spring onion (s)
- 1 carrot (s)
- 1 clove garlic
- 200 ml vegetable stock or vegetable stock
- 1 bunch parsley, smooth
- 1 lemon (s)
- 50 g butter
- 3 tablespoon balsamic vinegar
- salt
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Pin Recipe Instructions
- Wash the scallops, pat dry and wrap each in a slice of pancetta and fix with a wooden skewer.
- Wash the lentils in a colander and drain. Cut the spring onions and garlic into fine slices, cut half of the carrot (or the whole, depending on size and preference) into fine strips.
- Sweat spring onions, garlic and carrot strips in olive oil over low heat, then add the lentils and fry for about 3 minutes over high heat. Deglaze with a good dash of balsamic vinegar (approx. 3 tablespoon) and reduce for approx. 1 minute, then deglaze with the vegetable stock. Cook in the pan, stirring constantly.
- In the meantime, finely chop the parsley so that you get about 2 handfuls of parsley and squeeze the lemon.
- Cook the lentils until they are firm to the bite, adding a little more stock or water if necessary. Then take the pan off the heat and mix in the parsley. Season with lemon juice, salt and pepper. I served the lentils lukewarm, you can also prepare them and reheat them just before serving.
- While the lentils are cooling, heat the butter in the pan and fry the scallops in the pancetta for about 5 minutes on each side so that they are crispy on the outside. The inside of the scallop can still be a little glassy.
- Arrange a bed of lentil salad on a plate, take the scallops out of the pan, carefully remove the wooden skewer and arrange on the bed of lentils. Decorate with balsamic cream and serve immediately.
- Makes a good starter. As a main course, I would add one scallop per person and also take more lentils.
- Tip:
- Rolled monkfish fillets, stuffed with blanched carrot strips and also fried in pancetta, was also very, very good. But it`s more expensive and probably worse to get.
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