Ingredients

• 200g large sea scallops, patted dry
• 150g Puy lentils, rinsed
• 1 large fennel bulb, trimmed and thinly sliced
• 150g cherry tomatoes, halved
• 50g fresh spinach
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil, divided
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, chopped
• 500ml vegetable broth or water
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the sliced fennel with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized. Add the cherry tomatoes for the last 10 minutes of roasting.
2. 2.While the fennel roasts, place the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender but still firm. Drain any excess liquid.
3. 3.In a large bowl, combine the warm cooked lentils, roasted fennel, and tomatoes. Stir in the finely chopped shallot and fresh spinach; the residual heat will wilt it slightly.
4. 4.In a small bowl, whisk together the remaining 2 tbsp of olive oil, lemon juice, and minced garlic to create a vinaigrette. Pour it over the lentil salad, add the fresh parsley, and toss gently to combine. Season with more salt and pepper if needed.
5. 5.Season the dry scallops with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Once hot, add the scallops and sear for 1.5-2 minutes per side, until golden brown and just cooked through.
6. 6.Divide the warm lentil salad between two plates and arrange the seared scallops on top. Serve immediately for the best texture and flavor.

Nutrition Information

Why this recipe