Lentils With Shrimp And Scallops Recipes

MOROCCAN-SPICED SCALLOPS WITH LENTILS

Steps:

• Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
• Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS

Steps:

• Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
• Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
• Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
• Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

SCALLOPS WITH CRISPED SPECK AND HERBED LENTILS

Steps:

• Combine lentils, celery, shallot, thyme, and bay leaf in a saucepan. Add enough cold water to cover by 3 inches. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until lentils are tender but not mushy, about 15 minutes. Drain, and discard bay leaf. Return lentils to pan. Stir in 3 tablespoons oil, 1 1/4 teaspoons salt, and pepper. Cover to keep warm.
• Heat a skillet over medium heat. Lay 4 slices speck in skillet in a single layer. Cook, pressing flat with a spatula and flipping slices if necessary, until crisp on both sides, 5 to 6 minutes. Drain on paper towels in a warm place. Repeat with remaining 4 slices speck.
• Return skillet with drippings to medium-high heat. Season scallops on all sides with salt and pepper. Add to skillet, and cook, flipping once, until both sides are golden brown and centers are opaque, about 2 1/2 minutes per side.
• Add orange zest, lemon zest, parsley, and chives to the lentils, and stir to combine. Toss spinach with vinegar and remaining 2 teaspoons oil, and season with salt and pepper. Arrange scallops and lentils on 4 plates, and drizzle with oil. Top with speck. Place spinach next to lentils. Serve immediately.