Scallops with cantuccini crumbs wrapped in bacon on lentil salad

Ingredients for 4 servings:

• 8 scallops
• 4 biscuits (cantuccini)
• 8 grains of allspice
• ½ tsp rosemary, very finely chopped
• 8 grains of white pepper
• Salt (Fleur de Sel)
• 8 slice(s) bacon (Lardo toscano), thinly sliced, alternatively green salted bacon
• 150 g lentils, champagne lentils or mountain lentils
• 1 tbsp olive oil
• ½ liter chicken broth
• Sea salt, pepper
• 1 chili pepper(s), pitted
• 1 clove(s) garlic, very finely chopped
• 1 bay leaf
• 4 tbsp soup vegetables (spring onion, carrot, celery, leek), finely diced
• 4 juniper berries
• 1 sprig(s) of thyme
• 3 tbsp olive oil, fruity
• 3 tbsp Aceto balsamico, good
• some herb salt, Tuscan

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the lentil salad: Sauté the garlic, spring onion, and diced vegetables in oil, add the lentils, sauté briefly, and deglaze with the stock. Stir in the juniper berries, chili pepper, thyme, and bay leaf. Cook over low heat until slightly tender. Drain, reserving some of the stock, and remove the chili pepper, bay leaf, thyme, and juniper berries. Mix the vinegar, oil, and some of the stock into a vinaigrette. Season to taste with sea salt and freshly ground black pepper, and add a little herb salt if desired. Serve on four warmed plates. For the scallops: Crush the pepper and allspice in a mortar and pestle. Add the biscuits, also crushing them, and mix with the rosemary. Roll the scallops in the breadcrumbs, wrap each one in a slice of bacon, and secure with a toothpick. Heat oil and a little butter in a pan until very hot, quickly sear the mussels all over the bacon, and finish by briefly searing them on top and bottom. Immediately arrange two mussels per person on the lentil salad and serve.