Seared Scallops with Lentils, crispy Bacon and Spring Spinach

3:52 PM, May 21, 2012   |    comments
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Seared Scallops with Lentils, crispy Bacon and Spring Spinach

Serves: 2-4
Active Time: 25 minutes
Total Time: 55 minutes


16 medium scallops, about 1 pound
1 cup each of carrots, onions, celery; diced
1 clove garlic, peeled and minced
1 shallot, peeled and minced
2 pieces slab or thick-cut bacon, diced
2 cups lentils, rinsed 3 times in cold water
4 1/4 cups vegetable stock
1 lb. spinach, washed and trimmed
2 tablespoons Ricker Hill Organic Raw Vinegar
3 tablespoons olive oil
2 teaspoons any combination of chopped fresh chives,
chopped fresh rosemary, or chopped parsley
Salt and pepper to taste


In a 2-3 quart saucepan, put 2 tablespoons of the olive oil and heat for 30 seconds on medium. Add carrot, celery, onions, garlic, and saute for 1 minute. Next add lentils and 4 cups stock and reduce heat to simmer, cooking while covered until tender, about 30 minutes (or until lentils are tender. Add more stock if pan is dry but lentils not yet cooked.) When tender, add the herbs and cider vinegar, salt and pepper. Set aside, covered. Begin sauteing bacon and shallots in a large pan, tossing frequently. Add the spinach when the bacon is almost crispy and cook until wilted. Season with salt and pepper. Season scallops with salt and pepper on both sides. Heat large saute pan over high heat for 30 seconds, then add remaining tablespoon of oil to pan. Allow oil to heat for 30 seconds then add scallops. Cook for 2-3 minutes, then turn and remove from the heat, as the residual heat will finish cooking them. Plate lentils, spinach and scallops, drizzle with olive oil and serve.

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