Lemon Shallot Rubbed Scallops  with Lentils & Currant Compote

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.

Author:: Abigail Wolfe
Publish date:: Feb 19, 2016

Lemon Shallot Rubbed Scallops with Lentils & Currant Compote recipe — Ronald Tsang

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70minDuration
40minCook Time
30minPrep Time
4Servings

Ingredients

3 large shallots, divided (NOTE: Peel  and quarter 1 shallot; mince remaining  2 shallots to yield about 1 cup.)
3 to 4 lemons (NOTE: Cut 1 lemon into slices; zest and juice remaining lemons  to yield 3 tsp zest and 7 tbsp juice.)
1 lb sea scallops, muscle removed,  patted dry (12 to 14) (NOTE: For the  most sustainable option, opt for diver  sea scallops.)
1 cup du Puy lentils, rinsed
1 cup dried Zante currants
pantry staples:
2¼ tsp dried thyme, divided
3/4 tsp sea salt, divided, plus  additional, to taste
1/4 cup olive oil

Preparation

To a mini food processor, add 2 tbsp minced shallots, 1 tsp zest, 3/4 tsp thyme, 1/4 tsp salt and 2 tbsp oil; pulse until combined. In a medium bowl, toss scallops with shallot mixture; cover and refrigerate for 1 hour.
Meawhile, prepare lentils: In a medium saucepan, bring 3 cups water, lentils, sliced lemon and quartered shallot to a boil. Reduce heat to low and simmer until lentils are cooked through, adding boiling water as needed to keep lentils covered, 50 to 60 minutes. Drain. Combine cooked lentils with 1/2 cup minced shallots, 1 tbsp olive oil, 1½ tbsp lemon juice, 1 tsp zest, 1 tsp thyme and ½ tsp salt, or to taste.
Meanwhile, prepare compote: In a medium heat-proof bowl, cover currants with boiling water and let sit for 10 minutes; drain. In a small saucepan on medium, heat 1½ tsp oil. Add 6 tbsp minced shallots and cook, stirring often, 3 to 4 minutes, until golden. Add currants, 1/4 cup lemon juice, 1/2 tsp thyme and salt, to taste, and cook for 5 minutes, until slightly thickened. Remove from heat and stir in 1 tsp lemon zest.
In a 9- to 10-inch sauté pan on medium-high, heat remaining 1½ tsp oil. Sear scallops on one side until caramelized, about 2 to 3 minutes. Turn scallops over using tongs, add 1½ tbsp lemon juice, and cook for 1 minute more. To serve, spoon lentils on each of 4 plates. Top with scallops and compote.