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Scallops on a bed of balsamic lentils
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 183
  • Fat about 5g
  • Carbohydrates about 21g
  • Protein about 13g
This is needed
This is needed for 2 people
Lentils
  • 50 g beluga lentils (beluga)
  • water, boiling
  • 1 tsp butter
  • 1 shallot, finely chopped
  • 1 tbsp crema di Balsamico (balsamic cream)
  • salt and pepper to taste
Scallops
  • salt and pepper to taste
  • 1 tsp olive oil
  • 4 scallops, without corail
  • a little mixed herbs (e.g. dill, chervil and tarragon, finely chopped)
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And that's how it's done
And that's how it's done
Lentils
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.
Scallops
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.