Friday, April 16, 2010
Sea Scallops on bed of Lentils and Spinach
half a cup lentils, two cups of water, garlic, half a spanish onion, simmer 30 minutes, or until tender. Avoid boiling to retain lentils shape.
Cook 2 strips of tofu, pork or beef bacon (depending on your desired level of enlightenment ;0) until crisp, set aside.
Using same saute pan, sear one pound of scallops (in two batches-never crowd a pan!) in a teaspoon of butter...allow scallops to cook for one minute over medium to high heat, turn (only once to allow browning/carmelizing)) and cook additional one minute, remove from pan.
Toss a generous handfull of clean and dry baby spinach in to hot sautee pan, spinach will cook very rapidly, under one minute, remove spinach as soon as it wilts,
add one tablespoon apple cider vinagar to hot sautee pan, deglaze aprox one minute..
.place lentils and spinach on serving plate, sprinkle with chopped crisp bacon, top with seared scallops and drizzle with apple cider reduction....serve with lemon, and a nice salad