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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