Beluga Lentil Salad with Scallops

Ingredients

• 150 g Beluga lentils
• 2 shallots
• 1 EL neutral plant oil
• 400 ml vegetable stock (from a jar)
• 2 cherry tomatoes
• 2 Spring Onions
• 12 peeled scallops
• 1 EL black sesame seeds
• 1 EL white sesame seeds
• 2 EL Butter
• 2 EL balsamic vinegar
• 1 TL honey
• Salt
• Pepper
• 2 EL walnut oil

Instructions

1. 1.

   Rinse the lentils in a sieve and drain. Peel and finely chop the shallots. Heat the oil in a pot. Sauté the shallots for 1 minute, then add the lentils and stir-fry both together for another minute. Deglaze with vegetable stock and simmer gently for about 20 minutes, stirring occasionally. When the lentils are tender but still firm, remove from heat and let cool to lukewarm.

2. 2.

   Meanwhile, blanch the tomatoes in boiling water, shock them in cold water, peel, seed, and finely dice the flesh. Clean and wash the spring onions, cutting the white and light green parts very finely.

3. 3.

   For the dressing whisk vinegar with honey and a generous pinch of salt and pepper, then fold in the oil. Stir in the tomatoes and spring onions. Mix the dressing into the lentils.

4. 4.

   Rinse the scallops cold and pat dry. Mix the sesame seeds and press each scallop onto one side with them. Foam the butter in a pan. Place the scallops with the sesame side down and cook for 2 minutes over medium heat. Flip and cook the other side for another minute. Divide the lentil salad onto four plates and arrange the scallops on top.