Scallops A La Plancha (d) Recipe
lentil ragu, lemon butter, crunchy shallots
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Ingredients
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Scallops
Lentil Ragu
Lemon Butter
Crunchy Shallots
Method
Scallops
- 1
Prepare the Scallops
Pat the scallops dry with paper towels. Season both sides with salt and black pepper.
- 2
Cook the Scallops
Heat olive oil in a large skillet over medium-high heat. Once hot, add scallops and cook for 2-3 minutes on each side until they are golden brown and opaque. Remove from the skillet and set aside.
Lentil Ragu
- 3
Cook the Lentils
In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.
- 4
- 5
Combine Ragu
Once the lentils are cooked, add them to the vegetable mixture. Stir well and let simmer for another 5 minutes. Remove bay leaf before serving.
Lemon Butter
- 6
Make the Lemon Butter
In a small saucepan, melt the butter over low heat. Stir in lemon juice, lemon zest, and a pinch of salt. Keep warm until ready to serve.
Crunchy Shallots
- 7
Fry the Shallots
In a bowl, toss sliced shallots in flour until well coated. Heat vegetable oil in a frying pan over medium heat. Fry shallots in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.