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)
- Yield:serves 4
- Active time: 15 minutes
- Total time:1 hour
- Olive oil
- 1 small onion, finely diced
- 1/2 pound lentils (I use De Puy)
- 5 cups chicken stock (or water in a pinch)
- Pinch of ground cumin
- Kosher salt and cracked black pepper
- 1 – 1 1/2 pounds scallops, cleaned and patted dry
Heat olive oil in a large skillet over medium high heat. Add onion and cook until soft, then add lentils, stock (or water), and a pinch of cumin. Simmer gently until lentils are soft and liquid is absorbed, about 45 minutes. Season to taste with salt and pepper.
In a large non-stick sauté pan, heat olive oil over high heat until lightly smoking, then sprinkle the scallops with salt. Add a small portion of the scallops, but don’t crowd the pan. Cook until bottom of scallop is brown and beginning to crisp, about 3 minutes, then flip and cook until scallop reaches desired doneness. Repeat with remaining scallops and serve on top of lentils, with a big glass of white wine.