• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallops with Red Lentil Pilaf

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 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
  • 12 oz Bay scallops
  • 1/2 c Dry white wine
  • Snipped fresh chives -- for
  • Garnish


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

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

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

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

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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