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. 1.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. 2.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. 3.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.
4. 4.Season the 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 shimmering.
5. 5.Carefully place the scallops in the hot pan, ensuring they don't touch. Sear for 1.5-2 minutes per side, until they have a golden-brown crust and are opaque. Do not overcook.
6. 6.To serve, divide the warm lentil and vegetable salad between two plates and top with the pan-seared scallops. Squeeze the remaining lemon juice over the top if desired.

Nutrition Information

Why this recipe