Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.
Reusing ingredients in creative ways helps keep the number of items in a recipe down. Here, zesty lemon and pungent shallot infuse every element of this dish – the lentils, scallops and vibrant compote.
Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.