Sunday, August 21, 2016

Seared Scallops over Lentils and Spinach

A while back I made a big batch of Sloppy Lentils and I froze half. The other day I thawed them and decided they'd make a great "bed" for some succulent scallops. I also added a whole bunch of spinach for color.  And, why not throw in some bacon for good measure? Yum!

Sloppy Lentils (see March 2011 entry)
Sea scallops for two
bag of spinach
2 garlic cloves, minced
olive oil and butter
salt and pepper
2 bacon slices
smoked paprika

Heat up the lentils
In large skillet, fry up two rashers of bacon, drain and crumple. In same skillet quickly cook the garlic (don't let it burn) and throw in the spinach in batches to wilt. Remove spinach to warm bowl. Add some butter to skillet and quickly sauté the scallops--they cook fast--a couple minutes max on each side. Salt and pepper the scallops. Dust them with a bit of smoked paprika.  In bowl, layer the lentils, the spinach and top with the scallops.

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