Scallops with Lentil and Coriander Sauce

Name: Scallops with Lentil and Coriander Sauce
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 3 tbls groundnut oil; salt and pepper; 16 large, very fresh scallops; 1 tsp cardamom seeds, crushed; 2 large ripe tomatoes or 2 tbls passato; 50 g (2 oz) unsalted butter; 300 ml. pt) chicken stock; 50 g (2 oz) brown lentils; 1 tbls crème fraiche or soured cream; juice of lemon; 1 large clove garlic, crushed; small bunch of coriander leaves, chopped; 2.5 cm (1 inch) piece root ginger, crushed and then chopped; ½ onion, chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

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

Europe
United Kingdom
Main course
Gluten-free

Method

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