INGREDIENTS

INSTRUCTIONS

To make the pilaf, combine the vegetables in a heavy frying pan. Cook
for about 5 minutes over low heat, stirring constantly, until the
scallion wilts.  Add the lentils, stock and garlic. Stir. Bring to a
boil over medium  heat, then lower the heat, cover, and simmer for 10
minutes. Stir in  the black pepper and parsley. Take care not to
overcook; the lentils  should have a crunch.  While the lentils simmer,
bring to a boil enough water to fill a  shallow, flat-bottomed baking
dish about halfway.  When the pilaf is done, transfer it to four
4-ounce custard cups.  Place the cups in the baking dish to keep warm
in the hot water while  you cook the scallops.  Preheat a nonstick
frying pan over medium heat. Add the scallops and  cook for 30 seconds,
stirring constantly. Add the wine and cook for  another 2 minutes.  To
serve, unmold each cup of pilaf in the center of a dinner plate.
Encircle it with scallops and garnish with chives.  Posted to MC-Recipe
Digest V1 #144  Date: Tue, 09 Jul 1996 10:37:41  From: PATRICIA KRAMER
<PIK848@gnn.com>  Recipe By     : The 99% Fat-Free Cookbook

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 36mg
Sodium: 332.6mg
Potassium: 327mg
Carbohydrates: 18.8g
Fiber: 1.7g
Sugar: 2.7g
Protein: 6.2g