Scallops with lentil and coriander sauce

Name: Scallops with lentil and coriander sauce
Ingredients: 50 g brown lentils; a little groundnut or sunflower oil; ½ onion, finely chopped; 1 tbsp chopped red pepper; 1 tbsp chopped fresh ginger; 1 large clove garlic, chopped; ½ tsp ground cardamom; ½ tsp ground coriander; ½ tsp ground cinnamon; ½ tsp ground cumin; 300 ml chicken stock or water; 300 ml chicken stock or water; 25 g unsalted butter; 1 tsp crème fraîche; 1 tbsp fresh coriander leaves, roughly chopped; 1 tbsp snipped fresh chives; 1 tbsp lemon juice, plus a little extra to go on the scallops; 1 tbsp lemon juice, plus a little extra to go on the scallops; salt and pepper; salt and pepper; a little light sesame or groundnut oil; a little light sesame or groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This dish, using griddled scallops, has been a regular item on my menus for the last 15 years and at one point became popular in restaurants across the country - even the great Delia Smith used a more approachable version of the recipe in one of her cookbooks. The secret of its success is its simplicity and the contrast of sweet scallop with the Indian spices.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method