Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 12 scallop (s)
- olive oil
- salt
- Black pepper from the mill
- 1 shallot (s)
- 200 g lentils, belua
- butter
- Balsamic reduction
- 1 bay leaf
- 1 teaspoon thyme, dried
- vegetable stock
- salt
- Black pepper from the mill
- Tomato (s), dried
Print Recipe
Pin Recipe Instructions
- Finely dice the shallot. Heat about 1 tablespoon butter and sweat the shallot in it. Add the lentils and fry them. Deglaze with a dash of balsamic vinegar reduction and pour the vegetable stock over it so that the lentils are covered. Add thyme and bay leaf. Cook the lentils al dente for about 30 minutes.
- Cut the sun-dried tomatoes into strips.
- Tie the finished lentils with a little butter and season with salt and pepper. Remove the bay leaf.
- Fry the scallops in a little olive oil in a non-stick pan until they are nicely browned but are still glassy on the inside.
- Serve the scallops and lentils. Garnish with the tomato strips and serve immediately.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below