| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hmong |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 5 |
|
Scallops in their shells |
| 5 |
|
Thin rashers smoky bacon |
| 6 |
md |
New potatoes |
| 3 |
|
Spring onions |
| 6 |
|
Leaves flat parsley |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 2 |
oz |
Cooked Puy lentils |
| 2 |
|
Shallots; finely chopped |
| 1 |
tb |
Snipped chives |
| 2 |
tb |
Chicken stock |
| 2 |
ts |
Sherry vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
POTATO
LENTIL SAUCE
Open scallops or buy already opened from a fishmonger. Small scallops are
best as they are not full of water.
Wrap each scallop with a piece of bacon and hold together with a skewer.
Next, cook the lentils in water. Puy lentils are now available in
supermarkets and are one of the lentil types that do not have to be soaked
in water and take only 20 minutes to cook.
Cook potatoes with skins on and then peel. Crush them with a fork and add
spring onions, flat leaf parsley and olive oil. Keep them warm in the oven
in a dish with foil over them.
Saut. shallots in olive oil and add the lentils. Pour in sherry vinegar -
if you do not have sherry vinegar white wine will do. Add chicken stock
(which is widely available in supermarkets) and reduce down to make a not
too runny sauce.
Pan fry the scallops on their side. The bacon protects the scallop from
over cooking and toughening up.
Assemble the dish by putting the potato in the middle of the dish. Place
the scallops around the potato and pour the lentil jus over the scallops.
Garnish with flat leaf parsley.
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