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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