How to Make Lentils that Rock

Seared Scallops with Rockin' Lentils

Generally speaking, I don't cook food that takes more than an hour max to prepare. First, that's about as long as my kids can entertain themselves without tearing the house (or each other) apart. Second, I've never had a very long attention span. And third, it's hard for me to spend a ton of time cooking something that is eaten in minutes. So it's no wonder that I haven't made many pots of lentils in my lifetime. There's all that soaking, and rinsing, and picking, and soaking, and waiting, and boiling, and then a good hour to cook once all that's done. Who has the time for it?

Then last week I assisted in a class at Culinaria with a menu celebrating the French Bastille Day and I ate the most delicious, time-worthy lentils that I just had to try again at home. Earthy lentils are cooked until al dente and combined with sweet carrots, celery, and onion along with crisp, smokey bacon. They are a meal in themselves, but topped with quick-seared scallops, they are perfection.

To speed up the cooking process, pick through the lentils a few hours or a day ahead, rinse them well and boil covered in 2 inches of water. Turn off the flame once the water boils and then let them cool to room temperature. When you're ready to cook them, just rinse again and get started with the recipe below.

Seared Scallops with Rockin' Lentils
Recipe adapted from Chef Stephen Sands of Culinaria Cooking School
Serves 4 generously, with leftovers

Ingredients:
1 lb. large dry-packed scallops, patted dry
1 1/2 cups french green lentils
4 oz. bacon, diced and browned
2 tbsp. olive oil
1 tsp. minced fresh thyme
6 oz. tomato sauce
4 cups chicken stock
2 tbsp. red wine vinegar
1 onion, minced fine
1 clove garlic, minced fine
1 carrot, cut brunoise (small cubes, about the size of the lentil)
1 celery, cut brunoise
salt and pepper to taste

Directions:
1. Pick through lentils to remove any sketchy ones. Rinse several times in cool water. Place in large pot and cover with 2 inches of water. Bring to a boil, turn off heat and let sit until room temperature.
2. Saute onions, carrot and celery in 1 tbsp. oil over medium heat until onions are soft and translucent, about 5-7 minutes. Add garlic and thyme and saute for one more minute.
3. Drain any remaining water from lentils and add to pan with cooked vegetables. Add remaining ingredients (chicken stock, red wine vinegar, tomato sauce) and stir. Salt and pepper to taste.
4. Bring pot to a simmer and cook uncovered, stirring frequently, until lentils are al dente - about 45 minutes.
5. When lentils are almost done, heat remaining 1 tbsp. olive oil over high heat in heavy saute pan or cast iron skillet.
6. Season scallops with salt and pepper and add to pan, making sure not to crowd. Cook for approximately 3-4 minutes on first side or until they have a nice sear. Flip over and cook for an additional 2-3 minutes or until cooked through.
7. Serve scallops on a bed of lentils and garnish with any leftover thyme. Enjoy!