Summary

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

1. 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.
2. Cut the sun-dried tomatoes into strips.
3. Tie the finished lentils with a little butter and season with salt and pepper. Remove the bay leaf.
4. 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.
5. Serve the scallops and lentils. Garnish with the tomato strips and serve immediately.