Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the mushrooms lengthways into slices and fry them in the remaining butter. Season with lemon juice, salt and pepper.
4. 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!
5. Serve with the lukewarm or room-warm, but never fridge-cold lentil salad and the mushrooms.