seared scallops with beluga lentils

 Jewes Says  •  Sweet, juicy scallops can be a fantastic change. They are really easy to make but often they are overcooked and can become tough. Use Day Boat or Dry Pack Scallops. I do not recommend using frozen scallops at all and if you can not find them fresh, you can use shrimp instead. The sweetness of the beets is offset by the lentils so be sure to indulge!

serves 4-66-8 beets, peeled and cut into about 6 pieces each
a few sprigs of thyme, leaves only
2 cups of Lentils People Eat (page 00)
12 day boat scallops (or dry pack)
a few glugs of olive oil, or
¼ cup jewels fish marinade
handful of  flat leaf parsley, roughly chopped, and/or
few handfuls of arugula, and/or
½ bunch of chopped chives
salt and pepper to taste

  1. Roast the beets with the olive oil, thyme, salt and pepper until tender (about 15 – 20 minutes) at 400 degrees.
  2. Clean the scallops of the foot and cover them with the marinade or the olive oil and salt and pepper.
  3. When beets are done remove from oven.  Leave the oven on.
  4. Heat an oven safe pan over medium high heat until hot. Sear the scallops for about 2 minutes on each side.
  5. Put the scallops in the oven to finish cooking for about another 2 minutes.
  6. Toss the beets, lentils and scallops with the herbs and serve

smart idea
Save any leftovers and eat cold, later.