Serious Eats: Recipes
Sunday Supper: Seared Scallops with Lentils
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Straightforward but with a bit of elegance—that's what Sunday suppers are all about. Lentils are easy to make, and are hearty enough to carry the meal. And sweet, simply seasoned and seared scallops add a touch of something special.
De Puy are my favorite lentil, but if you've got something else in your pantry, give it a try. Adjust the cook time and amount of liquid based on package directions; some lentils cook more quickly than others.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)