Scallops With Braised Lentils

For this week's progressive dinner I wanted to go with a seafood appetizer, but one that wouldn’t conflict with Dan’s seafood main dish. This one fills the bill.

Because I have them, I serve this on small scallop shells which I’ve been collecting from a local Chinese buffet. Barring that, appetizer spoons would serve just as well.

Scallops with Braised Lentils

6 slices bacon, chopped
½ onion, chopped
1 carrot, chopped
1 cup red lentils*
3 cups vegetable stock
1 bay leaf
2 tbls butter
1 lb bay scallops
Salt & pepper to taste
3 tbls white wine vinegar
Chopped fresh parsley

Cook bacon until browned. Drain, crumble, and reserve. Pour off all but 2 tablespoons of the grease, reserving the balance. Add the onion and carrots to the pan and sauté until onion is almost tender, about 5 minutes. Add the lentils, stock and bay leaf. Bring to simmer, cover, and cook until lentils are tender, about 15 minutes. Set aside and keep warm.

Melt butter in a heavy skillet over high heat. Season scallops with salt & pepper. Add to skillet and cook, stirring, until just cooked, about 3 minutes. Set aside and keep warm.

Add vinegar to the skillet, bring to boil, scraping up any browned bits. Whisk in enough reserved bacon drippings to make a dressing.

Make a bed of lentils on each serving piece. Spoon scallops over lentils. Drizzle dressing over scallops and sprinkle with reserved bacon and parsley.

*Other colored lentils can be used, but be sure and adjust cooking times.

I always felt that way, Dan. Then I obtained full-sized scallop shells (about 5 inch diameter) a number of years ago. In all that time I've used them exactly once.

Yet, I find the small ones incredibly versatile, and use them often.

Go figure.