Scallops Wrapped in Bacon on Lentil Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 large scallop (s), raised
- 8 slices bacon, fat (lardo), thinly sliced
- 16 small basil leaves
- 200 g lentils (Puy or Belua lentils)
- 80 g shallot (s), finely diced
- 1 bunch soup vegetables, finely diced
- 2 tablespoon olive oil
- ml poultry stock
- 30 g powdered suar
- 1 orange (s), untreated
- 70 ml vinegar (elderberry or mild apple cider vinegar)
- 5 tablespoon, leveled butter
- Salt and pepper from the mill, at best white Kampot - otherwise black pepper
- 200 small king oyster mushrooms or brown mushrooms
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Sweat shallots and soup greens in 2 tablespoons of olive oil, then sauté the washed lentils briefly. Gradually add the poultry stock and cook until the lentils have absorbed the stock and are just about soft.
- In the meantime, caramelize the powdered sugar until golden and boil it with the squeezed orange juice and 4 tablespoons of vinegar. Add 3 tablespoons of butter and grated orange peel to the finished lentils to taste. Season to taste with salt, pepper and vinegar.
- Cut the mushrooms lengthways into slices and fry them in the remaining butter. Season with lemon juice, salt and pepper.
- Remove the small white muscle from the scallops, cover each mussel with basil and wrap in half a slice of lardo. Fry in 1 tablespoon of olive oil over medium heat for 2 - 3 minutes per side, depending on the size, and lightly pepper. The mussels must not be fried, otherwise they take on the consistency of erasers!
- Serve with the lukewarm or room-warm, but never fridge-cold lentil salad and the mushrooms.
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