Sea Scallops with Puy Lentils and Fennel Sauce

Name: Sea Scallops with Puy Lentils and Fennel Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 lb Downeast Dayboat scallops; 1 lemon, zested with a microplane grater; 1 pat of butter or 1 tbsp ghee; 1 pat of butter or 1 tbsp ghee; Kosher salt and freshly ground white pepper; Kosher salt and freshly ground white pepper; 2 tbsp butter; 1-2 tsp Dijon mustard (to taste); ¼ lb slab bacon, cut into lardons; 1 bay leaf; 3 cups water; 1 carrot, cut into small dice; 1 clove of garlic, finely minced; 1 shallot, finely minced; 1 cup heavy cream; ½ cup chicken stock; ¼ cup dry white wine; ⅛ tsp crushed fennel seeds; 1 clove of garlic, chopped; 1 tbsp chopped shallot; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; ¾ cup Puy lentils or French green lentils; ¾ cup Puy lentils or French green lentils; 1 fennel bulb

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

This is one of my favourite recipes, originally by Steve Dunn of the Oui Chef. It combines plump and juicy scallops with protein-packed lentils, topped with a rich and creamy sauce made with aromatic fennel. Whether you’re looking to impress dinner guests or simply treat yourself to a gourmet meal at home, this recipe is sure to satisfy your cravings and leave you feeling satisfied and nourished.

Ingredients

Europe
United Kingdom
Fish course
Dinner
Gluten-free

Ingredients

Method