Sea Scallops A La Plancha Recipe
lentil ragout, lemon butter, crunchy shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sea Scallops
Lentil Ragout
Lemon Butter
Crunchy Shallots
Method
Sea Scallops
- 1
Prepare the Scallops
Pat the sea scallops dry with paper towels and season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Lentil Ragout
- 4
Cook the Lentils
In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes until lentils are tender.
- 5
Sauté the Vegetables
In a separate pan, heat a tablespoon of olive oil over medium heat. Add the diced carrot, celery, and onion. Sauté for about 5 minutes until the vegetables are softened.
- 6
Combine and Season
Add the minced garlic, thyme, bay leaf, salt, and black pepper to the sautéed vegetables. Mix well and cook for an additional minute. Then, add the cooked lentils along with their broth. Simmer for another 5 minutes. Remove the bay leaf before serving.
Lemon Butter
- 7
Make the Lemon Butter
In a small saucepan over low heat, melt the unsalted butter. Once melted, stir in the lemon juice, lemon zest, and salt. Keep warm until ready to serve.
Crunchy Shallots
- 8
Prepare the Shallots
Dredge the thinly sliced shallots in all-purpose flour, ensuring they are well coated.
- 9
Fry the Shallots
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the coated shallots in batches until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels. Season with a pinch of salt.