Today we will be sharing with you one of our scallop recipes. With warm lentil salad, cauliflower puree garnished with minced chives, prosciutto chips.
Recipes yields 8 servings
Warm Lentil Salad
ingredients
1 Red bell pepper (small diced)
4 Celery stalks (small diced)
1 Red onion (small diced)
3 Garlic cloves (minced)
9 Bacon strips
8 cups of chicken stock
2 1/2 cups of lentils
1 tbsp of red wine vinegar
1tsp of chopped thyme
Cashews if desired
salt and pepper to taste
Small dice all of your ingredients note that the cauliflower in the picture is going to be used for the puree not for the lentils.
As for the Bacon stack it on top of each other and cut it into strips.
Cook the lentils in a sauce pot with the chicken stock. Throw the bacon in a sauté pan and render the fat.(let it get crispy)
Once the bacon is rendered don't let it get to crispy as it will still keep cooking, add the vegetables and cook them just until they are about to start getting soft. Then add the garlic lentils, thyme and cook it so that everything is warm add red win vinegar and salt pepper to taste. If you like cashew go ahead and toss them in the pan and the warm lentil salad is done.
Cauliflower puree yields 8 servings
Ingredients
2 heads cauliflower, core removed and cut into florets
4 cups of milk
Pinch of yellow curry
salt and pepper to taste
Put the cauliflower in a sauce pot add the milk and simmer it until cauliflower is soft. Remove the cauliflower and add it to a blender. Blend it until its nicely purred if needed you can add some of the cooking milk. Add salt and pepper, curry blend it once more and its done.
Scallops one of our favorite ingredients. To cook the scallops grab a sauté pan on high heat. Add a touch of olive oil. season both sides of scallops with salt and pepper Add the to the pan you will hear a nice sizzle once you see nice brown color on the bottom flip the scallop add 1 tbsp of cold butter into the pan and spoon the oil and butter mixture over the scallops once the other side gets nice and brown remove the scallops out of the pan they should be nice and MR.
Plating is al up to you, get creative with it. We went with a spoon full of puree in the bottom of the plate and spreading it side to side. Spooning some warm lentil salad over the puree. And the scallops on top. We decided to garnish it with some mince chives and some crispy prosciutto chips for added saltiness. (prosciutto chips are made by putting shaved prosciutto in the oven until there nice and crispy. Enjoy :)
Delicious!
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