Place the lentils in boiling water and simmer (uncovered) for approx. 20 mins. until just soft. Drain the lentils and set aside. Warm the butter in the same pan, sauté the shallot, add the lentils and crema di balsamico, mix, season.
Heat the olive oil in a non-stick frying pan and fry the scallops on both sides for 1 min. each side, season. Divide the lentils onto 2 plates, top with the scallops and garnish with herbs.