Scallops with Lentil and Coriander Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 16 large, very fresh scallops
  • salt and pepper
  • 3 tbls groundnut oil


Clean the scallops thoroughly and discard the roe. Slice them horizontally into three or four pieces. Season well and brush with groundnut oil.

Soak the lentils overnight or for a minimum of 4 hours. Drain and rinse in cold water, place in a saucepan of fresh water and parboil them until tender. Fry the garlic, onion and ginger in groundnut oil until golden. Add the cardamom seeds and a