Side Pannel
Scallops with Red Lentil Pilaf
Scallops with Red Lentil Pilaf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- LENTIL PILAF
- 2 tb Chopped scallions -- 2 - 3
- Scallions
- 1/3 c Seeded diced green bell
- Pepper
- 1/3 c Peeled diced carrot -- about
- 1 Carrot
- 1/2 c Peeled diced zucchini --
- About 1 small
- 1/2 c Red lentils
- 1 c Nonfat vegetable broth
- 1/2 ts Garlic -- minced
- Freshly ground black pepper
- 2 tb Chopped parsley
- SCALLOPS
- 12 oz Bay scallops
- 1/2 c Dry white wine
- Snipped fresh chives -- for
- Garnish
Directions
To make the pilaf, combine the vegetables in a heavy frying pan. Cook for
about 5 minutes over low heat, stirring constantly, until the scallion
wilts.
Add the lentils, stock and garlic. Stir. Bring to a boil over medium heat,
then lower the heat, cover, and simmer for 10 minutes. Stir in the black
pepper and parsley. Take care not to overcook; the lentils should have a
crunch.
While the lentils simmer, bring to a boil enough water to fill a shallow,
flat-bottomed baking dish about halfway.
When the pilaf is done, transfer it to four 4-ounce custard cups. Place the
cups in the baking dish to keep warm in the hot water while you cook the
scallops.
Preheat a nonstick frying pan over medium heat. Add the scallops and cook
for 30 seconds, stirring constantly. Add the wine and cook for another 2
minutes.
To serve, unmold each cup of pilaf in the center of a dinner plate.
Encircle it with scallops and garnish with chives.
about 5 minutes over low heat, stirring constantly, until the scallion
wilts.
Add the lentils, stock and garlic. Stir. Bring to a boil over medium heat,
then lower the heat, cover, and simmer for 10 minutes. Stir in the black
pepper and parsley. Take care not to overcook; the lentils should have a
crunch.
While the lentils simmer, bring to a boil enough water to fill a shallow,
flat-bottomed baking dish about halfway.
When the pilaf is done, transfer it to four 4-ounce custard cups. Place the
cups in the baking dish to keep warm in the hot water while you cook the
scallops.
Preheat a nonstick frying pan over medium heat. Add the scallops and cook
for 30 seconds, stirring constantly. Add the wine and cook for another 2
minutes.
To serve, unmold each cup of pilaf in the center of a dinner plate.
Encircle it with scallops and garnish with chives.
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