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Scallops on a red lentil salad
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 283
  • Fat about 14g
  • Carbohydrates about 17g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 100 g leek
  • 5 dl water
  • 100 g red lentils
  • 0.75 tsp salt
Salad dressing
  • 1 tsp mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp thyme
  • 12 scallops
  • 0.5 tsp salt
  • a little pepper
  • 6 slices cured ham
  • oil for frying
  • 0.5 tbsp thyme leaf
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And that's how it's done
And that's how it's done
Cut the leek into thin strips. Bring the water to the boil in a pan, add the leek, lentils and salt, bring to the boil then reduce the heat and simmer for approx. 5 mins., stirring occasionally, until almost soft, drain.
Salad dressing
Combine the mustard, vinegar and oil in a bowl. Finely chop the thyme, add to the dressing and season. Add the lentils and leek, mix together, cover and leave to infuse for approx. 30 mins.
Season the scallops. Cut the slices of ham in half lengthwise. Wrap each scallop in half a slice of ham, secure with a toothpick. Heat the oil in a non-stick frying pan and fry the scallops for approx. 3 mins. on each side, remove from the pan and remove the toothpicks. Plate up the salad and scallops, garnish with thyme.

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