← All recipes

🥗 Beluga Lentil Salad with Pan-Fried Scallops

407 kcal · 30 min · 4 servings

Ingredients

• 150 g Beluga lentils
• 2 shallots
• 1 tbsp neutral vegetable oil
• 400 ml vegetable stock (from a jar)
• 2 vine tomatoes
• 2 spring onions
• 12 shelled scallops
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 2 tbsp butter
• 2 tbsp balsamic vinegar
• 1 tsp honey
• salt
• pepper
• 2 tbsp walnut oil

Instructions

1. 1. Rinse the beluga lentils in a sieve under cold running water.
2. 2. Let the lentils drain well.
3. 3. Peel the shallots.
4. 4. Chop the shallots very finely.
5. 5. Heat the oil in a pot.
6. 6. Sweat the shallots in the hot oil for 1 minute.
7. 7. Add the drained lentils to the pot.
8. 8. Fry the lentils for another 1 minute while stirring.
9. 9. Deglaze the mixture with the vegetable stock.
10. 10. Let the lentils simmer on low heat for about 20 minutes.
11. 11. Stir the lentils occasionally.
12. 12. Remove the pot from the heat as soon as the lentils are soft but still firm to the bite.
13. 13. Let the lentils cool down to lukewarm.
14. 14. Pour boiling water over the tomatoes.
15. 15. Shock the tomatoes immediately in cold water.
16. 16. Peel the tomatoes.
17. 17. Remove the seeds from the flesh.
18. 18. Dice the tomato flesh finely.
19. 19. Trim the spring onions.
20. 20. Wash the spring onions.
21. 21. Slice the white and light green parts of the spring onions very finely.
22. 22. Whisk the vinegar with the honey.
23. 23. Add a generous pinch of salt and a generous pinch of pepper to the dressing.
24. 24. Whisk in the oil.
25. 25. Stir the diced tomatoes into the dressing.
26. 26. Stir the sliced spring onions into the dressing.
27. 27. Mix the finished dressing into the cooled lentils.
28. 28. Rinse the scallops under cold water.
29. 29. Pat the scallops dry with a kitchen towel.
30. 30. Put the sesame seeds in a shallow dish.
31. 31. Press each scallop into the sesame seeds on one side.
32. 32. Melt the butter in a pan until it foams.
33. 33. Place the scallops sesame-side down in the hot pan.
34. 34. Fry the scallops for 2 minutes over medium heat.
35. 35. Turn the scallops.
36. 36. Fry the scallops on the other side for another 1 minute.
37. 37. Divide the lentil salad among 4 plates.
38. 38. Arrange the fried scallops on top of the salad.

Nutrition per serving

• kcal: 407
• Protein: 28 g · Fett/Fat: 20 g · Carbs: 29 g