Ingrédients

• 250g large sea scallops, patted dry
• 250g pre-cooked brown or green lentils, rinsed and drained
• 200g asparagus, trimmed and cut into 2-3 cm pieces
• 150g cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 lemon, for juice and zest
• 30ml extra virgin olive oil
• 1 small bunch fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. 1.Season the dry scallops with salt and pepper. In a bowl, combine the rinsed lentils, halved cherry tomatoes, chopped dill, and the zest of one lemon.
2. 2.Heat 15ml of olive oil in a non-stick skillet over medium-high heat. Add the asparagus pieces and cook for 5-7 minutes until tender-crisp. Add half the minced garlic and sauté for 30 seconds until fragrant.
3. 3.Transfer the cooked asparagus to the lentil bowl. Add the juice of half the lemon, toss everything together, and season with a pinch of salt and pepper. Set aside.
4. 4.Wipe the skillet clean and return to high heat. Add the remaining 15ml of olive oil. Once shimmering, carefully place the scallops in the pan in a single layer, not touching.
5. 5.Sear for 1.5-2 minutes per side without moving them, until a golden-brown crust forms. Add the remaining garlic in the last 30 seconds of cooking. Be careful not to overcook.
6. 6.Divide the warm lentil salad between two plates and arrange the seared scallops on top. Serve immediately with a final squeeze of lemon juice.

Informations nutritionnelles

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