Warm Lentil And Scallop Salad Recipes

SEARED SCALLOPS WITH LENTIL SALAD

Steps:

• Toss lentils with kale, carrots, balsamic vinegar, mustard, salt and pepper. In a 12" skillet, heat canola oil on medium-high until very hot.
• Pat any moisture from scallops with paper towels. (Lab tip: Buy "dry" scallops-they brown better.) Season with salt and pepper. Cook 2 minutes per side.
• Serve over lentil salad; garnish with chives.

WARM LENTIL SALAD

Steps:

• Add olive oil to a pan on medium heat. Add onions and peppers and saute until tender.
• Stir in Patak's Tandoori Curry Paste.
• Add lentils and saute until hot.
• Pour the mixture into a serving bowl, top with lemon juice, parsley, and enjoy!

WARM SCALLOP SALAD

Steps:

• In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.

WARM LENTIL AND SMOKED PORK BELLY SALAD

Steps:

• Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot. Cover with a quart of water and simmer gently until tender, 30 to 40 minutes. Turn off heat and keep warm in liquid.
• Meanwhile, put the lentils in a pan. Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf. Add 4 cups water and a little salt. Simmer gently over medium heat until firm-tender, 25 to 30 minutes. Drain (discard onion, thyme and bay leaf) and keep warm.
• Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes. Drain and keep warm.
• Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl. Add the garlic, Dijon mustard and a pinch of salt and pepper. Whisk in the olive oil to make a thick sauce. Stir in the chopped capers and cornichons. Just before serving, stir in .25 cup scallions and .5 cup parsley.
• To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl. Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils. Cut the potatoes lengthwise and arrange, cut-side up, around the platter. Spoon the remaining vinaigrette over the sliced meat and potatoes. Sprinkle with 1 tablespoon each scallions and parsley.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
• In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

SARAH'S QUICK WARM LENTIL SALAD

Steps:

• Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
• Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

WARM LENTIL AND SCALLOP SALAD

Steps:

• Place the lentils in a small pot and add cold water to cover. Lightly salt the water. Add the whole onion, bay leaf, and cumin and bring to a boil over high heat, then lower the heat and simmer until the lentils al dente, about 20 minutes. Remove from the heat and let the lentils cool in their cooking liquid. In a deep wide pan, bring the vegetable stock to a simmer over moderate heat. Season with salt and pepper and carefully lower the scallops into the liquid without crowding. (You may need to do this in 2 batches.) Poach the scallops until firm to the touch, 4 to 5 minutes, then remove them to a plate and cover them to keep them warm. Warm half the olive oil in a small flameproof casserole over medium-high heat. Add the rosemary. When the oil is hot but not bubbling, add the cherry tomatoes and gently sauté them in the oil for 5 minutes. Discard the bay leaf and onion from the the lentils. Pour off most of the cooking liquid, but leave the lentils just the slightest bit soupy. Divide them among 4 large bowls and arrange 4 scallops and 3 tomatoes over each portion. Finish with a drizzle of olive oil and black pepper. Serve at once. VINO I like to serve red wine with scallops, especially if there are lentils on the plate. Select a young Pinot Noir from Oregon. Peeling Tomatoes To peel tomatoes, remove the stem and cut a shallow X in the tomato's skin at the bottom of the fruit. Bring a pot of water to a boil and lower the tomatoes into the water. After 20 to 30 seconds, remove the tomatoes with a slotted spoon and transfer them to a bowl filled with ice water. As soon as the tomatoes are cool enough to handle, peel the skin off, using a paring knife if necessary. Herbed Tomato Oil After the tomatoes are removed from their cooking oil, the oil-which will be infused with the flavor of the tomatoes and rosemary-can be cooled and saved for another use. You might, for example, use it as the basis for a summery vinaigrette.

WARM LENTIL SALAD

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

WARM LENTIL-AND-CAULIFLOWER SALAD

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
• Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

LENTIL AND SCALLION SALAD

Steps:

• Put the pork up to cook with 4 cups water and simmer for 1½ hours. Remove pork and skim off any fat.
• Rinse the lentils and drain, then add them to the broth the pork was cooked in. Cook the lentils for about 25 minutes, or until just tender, then drain them and leave them to cool.
• Slice the white section of the scallions very thin and add them to the lentils.
• When cold, sprinkle in the dressing made by shaking the oil, vinegar, and seasonings in a screw-topped jar until well mixed. Gently stir the dressing through and leave the lentil salad to marinate for a few hours before serving.