sunday supper | seared scallops with red lentils and spinach
I love proteins of all varieties, but have a special love for seafood because of its minimal prep time and ability to easily adapt to a variety of seasonings. But at the same time, spicy tuna rolls, marinated baked fishes, and breaded options can only be so appealing after a while. So, when I came across some fresh, local sea scallops this past Thursday, all I wanted to do was create an exceptional meal for dinner --which is usually more of a Sunday evening ritual, but is exactly what I did anyway. Prepped and cooked these scallop in just under 10 minutes, and piled them over a healthy serving of red lentils, sautéed spinach, extra thick bacon, and finishing it off with some fresh micro-greens. Really hitting most of the major food groups, and all devoured in just a few minutes.
Seared Scallops with Red Lentil and Spinach 1 cup red lentils, washed and cleaned 1 cup of spinach 4-6 scallops, washed 1 clove of garlic, minced 1 tbsp salted butter Salt Bacon, cooked in oven for 10-15 minutes, optional Micro-greens, optional
In a small-medium saucepan, prepare red lentils. **I like my lentils more dry than normal, but you can cook them according to package directions. While lentils are cooking, in a medium pan, heat 1 tsp of olive oil, add garlic and a few pinches of salt, then spinach. Cook for about 2 minutes or until spinach is wilted. Remove from heat. Once lentils are finished cooking, mix in spinach and set aside. Add cooked bacon (optional).
In the same medium pan, melt butter on medium heat, then add scallops and sear both sides until golden brown. Plate scallops over a bed of lentils and spinach, add micro-greens (optional).