Seared Scallops Recipe
braised lentils, crispy artichokes, saffron aioli, chickpea vinaigrette
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Ingredients
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Scallops
Braised Lentils
Crispy Artichokes
Saffron Aioli
Chickpea Vinaigrette
Method
Scallops
- 1
- 2
Braised Lentils
- 3
Sauté Vegetables
In a medium pot, heat a tablespoon of olive oil over medium heat. Add diced onion and carrot, and sauté until softened, about 5 minutes.
- 4
Cook Lentils
Add the lentils, vegetable broth, minced garlic, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until lentils are tender. Remove bay leaf before serving.
Crispy Artichokes
- 5
Prepare Artichokes
If using frozen artichokes, thaw them first. Drain and pat dry. Set up a dredging station with flour, beaten eggs, and breadcrumbs.
- 6
Saffron Aioli
- 7
Make the Aioli
In a small bowl, combine mayonnaise, saffron threads (soaked in a tablespoon of warm water), minced garlic, lemon juice, and salt. Mix well and let sit for 10 minutes for flavors to meld.
Chickpea Vinaigrette
- 8
Prepare Vinaigrette
In a bowl, whisk together cooked chickpeas, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.