Scallops with spiced ginger lentils

Name: Scallops with spiced ginger lentils
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: 16 large or 36 small scallops (approx 150 g per person); 1 clove garlic finely chopped; 50 g butter; 1 tablespoon onions only base; 1 cm cube of peeled ginger cut into matchsticks; 2 cm cube of ginger, grated; 3 tablespoons small grey green lentils (puy-style); a good pinch dried chilli flakes; 1 teaspoon cumin; 1 tablespoon malt vinegar; 1 tablespoon sugar; 300 ml water; 1 tablespoon tomato purée; 25 g butter

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Lentils are so commonly used in France – in salads, stews or as a side vegetable – but many of us still see them as vegetarian food. It’s time to look again at the humble lentil. You can’t get much less humble than eating them with scallops!

Ingredients

16 large or 36 small scallops (approx 150 g per person)
50 g butter<

Fish course
Pescatarian
Gluten-free

Method

Cook the onion base carefully as the slow-cooked, sweet onion flavour is important in this dish.
Add all the other lentil ingredients and bring to the boil. Cook with a lid on the pan for 40 minutes or until the lentils are cooked. They will be firm and nutty in texture. Keep an eye on the pan while the lentils cook as they wi