This scallop and lentil salad dish is full of bright flavours that are sure to awaken your tastebuds! Chorizo sausage adds the perfect kick to this warm spring dinner.
Seared scallops with warm lentil and chorizo salad
Serves 3-4
Prep time 15 minutes
Cook time 12 minutes
Ingredients:
Scallops:
- 1 tbsp camelina oil
- 12 medium scallops
Lentil salad:
- 2 tsp camelina oil
- 1 Italian chorizo sausage (diced)
- 2 splashes white wine
- 1 tbsp unsalted butter
- 1 lemon (zest and juice)
- 4 cups par-cooked red lentils
- ¼ cup fresh Italian parsley (finely chopped)
- 1 small Spartan apple (diced)
- 1 tablespoon grainy Dijon mustard
- salt and pepper (to season)
Method:
Scallops:
Heat camelina oil on medium-high heat in a large pan. Place scallops in pan and sear on both sides until well caramelized, approximately 2 minutes per side.
Transfer to a plate, cover to keep warm and wait to assemble with salad.
Lentil salad:
Heat camelina oil in a large pan on medium-high heat. Add the diced sausage and cook until crispy, about 3-4 minutes.
Add wine to pan to deglaze, followed by the butter.
Once butter is melted, add in remaining ingredients and stir until everything is combined.
Reduce to medium heat and let cook for 3 minutes to warm through.
Season to taste with salt and pepper.
Assembly:
Place warm lentil salad in a large serving dish, top with seared scallops and serve.
Courtesy Dan Clapson:
@dansgoodside
www.dansgoodside.com