Scallops With Spiced Lentils

Serves 4
Preparation time 10 minutes
Cooking time 20–25 minutes


250 g (8 oz) red lentils, rinsed
5 tablespoons olive oil
25 g (1 oz) butter
1 onion, finely chopped
1 aubergine, cut into 1 cm (½ inch) cubes
1 garlic clove, finely chopped
1 tablespoon curry powder
1 tablespoon chopped parsley, plus extra to garnish
12 cleaned king scallops, corals removed (optional)
4 tablespoons fat-free Greek yogurt
salt and pepper

Scallops With Spiced Lentils

Cook the lentils in a saucepan of boiling water according to the packet
instructions. Drain well.

Meanwhile, heat 1 tablespoon of the oil and the butter in a frying pan over a
medium heat, add the onion and cook slowly for 10 minutes or until golden
brown. Remove with a slotted spoon to a plate and turn the heat up to high. Add
another 2 tablespoons of the oil to the pan and fry the aubergine in batches until
coloured and softened.

Return the onion to the pan with the garlic, curry powder and cooked lentils and
fry for a further minute to warm through. Season with salt and pepper and stir in
the parsley.

Heat a frying pan over a high heat, then add the remaining 2 tablespoons of oil.
Season the scallops with salt and pepper, place them in the frying pan and cook
for 1 minute on each side or until just cooked through. Serve the scallops
immediately with the spiced lentils and Greek yogurt, garnished with parsley

For scallops with dhal & spinach, cook 250 g (8 oz) yellow split pea lentils
according to the packet instructions and drain well. Heat a little vegetable oil in a
frying pan, add the onion and garlic, omitting the aubergine, and fry until
softened. Add 1 teaspoon curry powder, 1 teaspoon garam masala and a pinch of
turmeric and fry for 1 minute. Add the cooked lentils with a little water or
chicken stock to moisten the mixture. Add 500 g (1 lb) baby leaf spinach and stir
until wilted. Cook the scallops as above with a light sprinkle of curry powder on
each. Serve with the dhal.

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