Scallops in Butter with Balsamic Lentil Salad

For the full episode, go to @nathe_carlos on Instagram and click Nathe Bites on IGTV

Ingredients

  • 12 scallops (you can ask your local fishmonger if they have any scallops with shell, but this isn’t necessary unless you want to plate it up like I presented it)
  • 20 g of butter
  • salt & pepper to your liking
  • coriander & roughly chopped macadamia nuts for garnish (optional)

    For the Salad
  • 1 cup of green lentils
  • 1 roughly chopped red capsicum
  • 1 finely chopped red onion (as seen on this video, my knife skills were not up to par)
  • 1 diced Lebanese cucumber

    For the Dressing
  • 1 tablespoon of fresh chopped garlic
  • 1 tablespoon of dijon mustard
  • 2 tablespoons of maple syrup
  • 3 tablespoons of balsamic vinegar
  • 6 tablespoons of extra virgin olive oil
  • a pinch of salt and pepper

Instructions serves 4

  1. Grab a deep saucepan and fill up with water for your lentils
  2. Prepare all your vegetables and set aside in a big bowl
  3. Once the water is boiling, add your lentils and cook for 5 minutes
  4. Strain lentils once cooked
  5. Grab a food blender or processor and blitz all the ingredients for the dressing
  6. In a big bowl dress your chopped vegetables & lentils with the dressing (leave some dressing for plating)
  7. Mix salad well and set aside
  8. Have a plate lined with a paper towel
  9. On a large hot pan, add the first six scallops, then once sizzling add your butter
  10. Add the rest of your scallops and allow it to poach for 3 minutes max
  11. Take your scallops off the pan and place them on the plate lined with paper towel
  12. Grab your shells and dollop a tablespoon of dressing onto the middle of the shell
  13. Place scallop on top of the dollop and add 1 spoon of salad mixture
  14. Garnish and your done!

This scallop appetiser is fresh, full of flavour and perfect to get your party started. A zingy dressing for the salad next to the soft butter poached scallops, will get everyone wanting more!

I say buy as many scallops as you would like. It really depends on how many people you are making for. I always have a tendency to make more food than I can consume in a single seating so there was plenty of salad left over.

The dressing was something I came up with two days prior to filming and I found that the maple syrup was that extra thing it needed to tie the dish together.

I definitely picked the worst day to wear white here. Thankfully no stains made it’s way to my polo.

Published by nathe_carlos

Follow @nathe_carlos on Instagram, to see full episodes of Nathe Bites on IGTV.

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