Seared Scallops with Lentils
- Olive oil
- 1 small onion, finely diced
- 1/2 cup lentils (I use De Puy)
- 5 cups chicken stock (or water in a pinch)
- Pinch of ground cumin
- Kosher salt and cracked black pepper
- 1 – 1 1/2 pounds scallops, cleaned and patted dry
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cumin, ground (1 Pinch)
- Lentils (1/2 cup)
- Onion, small (1)
- Seafood
- Scallops (1 pounds)
- Canned Goods
Chicken stock (5 cups)
- Cooking & Baking
- Kosher salt and cracked black pepper (1)
- Olive oil (1)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
34.9Rating
1-100
1-100
42Tweets
0Facebook
Shares
Shares
1StumbleUpon
Views
Views
7PinterestPins
Recipe Stats
Published August 27, 2011 (1 year ago).
17 people saved this recipe.
