Sunday Supper: Seared Scallops with Lentils Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Sunday Supper: Seared Scallops with Lentils Recipe

[Photograph: Sydney Oland]

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.

  • 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


  1. 1.

    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.

  2. 2.

    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.