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Ingredients

• 1 lb large sea scallops, patted dry
• 1 cup black or green lentils, rinsed
• 2 cups low-sodium vegetable broth
• 1 (14 oz) can artichoke hearts in water, drained and quartered
• 1 cup cherry tomatoes, halved
• 3 cups fresh spinach
• 2 tbsp extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1 lemon, for juice and zest
• 1/4 cup fresh parsley, chopped
• Salt and fresh black pepper to taste

Instructions

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid.
2. Sauté the vegetables: While lentils cook, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the quartered artichoke hearts and cherry tomatoes, cooking for 3-4 minutes until tomatoes soften.
3. Build the salad: Add the fresh spinach to the skillet in batches, stirring until just wilted. Remove from heat. Stir in the cooked lentils, fresh parsley, lemon zest, and the juice of half a lemon. Season with salt and pepper to taste.
4. Prepare the scallops: Season the very dry scallops on both sides with salt and pepper. Heat the remaining 1 tbsp of olive oil in the same skillet (or a new one) over medium-high heat until it shimmers.
5. Sear the scallops: Carefully place the scallops in the hot pan, ensuring they don't touch. Sear for 1.5-2 minutes per side without moving them, until they have a beautiful golden-brown crust and are just opaque. Do not overcook.
6. Serve: Divide the warm lentil and vegetable salad between two plates. Top with the pan-seared scallops and squeeze the remaining lemon juice over the top for a bright, fresh finish.

Tips & Substitutions

• The Perfect Sear: The key to a great crust on scallops is a very dry surface and a hot, shimmering pan. Pat them thoroughly with paper towels before seasoning. Don't overcrowd the pan, as it will steam them instead of searing.
• Time-Saving Lentils: In a hurry? You can substitute the dry lentils with one (15-ounce) can of pre-cooked brown or green lentils. Just be sure to rinse and drain them well before adding to the vegetables.
• Herb Variations: While parsley adds a clean, fresh note, feel free to experiment! Fresh dill would add a lovely anise-like flavor, or chopped tarragon would lend a sophisticated, slightly sweet touch.

Nutrition Information