Scallops in pancetta on red lentil salad

Ingredients for 2 servings:

• 4 scallops
• 4 slice(s) bacon (pancetta), alternatively Serrano or Parma ham, bacon
• 200 g lentils, red
• 2 spring onions
• 1 carrot(s)
• 1 garlic clove(s)
• 200 ml vegetable stock or vegetable broth
• 1 bunch parsley, flat
• 1 lemon(s)
• 50 g butter
• 3 tbsp balsamic vinegar
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the scallops, pat dry, and wrap each in a slice of pancetta, securing with a wooden skewer. Wash the lentils in a sieve and drain. Finely slice the spring onions and garlic, and finely slice half of the carrot (or the whole carrot, depending on size and preference). Sauté the spring onions, garlic, and carrot strips in olive oil over low heat, then add the lentils and fry for about 3 minutes over high heat. Deglaze with a generous splash of balsamic vinegar (about 3 tablespoons) and reduce for about 1 minute, then add the vegetable stock. Cook in the pan, stirring constantly. Meanwhile, finely chop the parsley to make about 2 handfuls and squeeze the lemon. Cook the lentils until tender, adding a little more stock or water if necessary. Remove the pan from the heat and stir in the parsley. Season with lemon juice, salt, and pepper. I served the lentils lukewarm, but you can also prepare them in advance and reheat them shortly before serving. While the lentils are cooling, heat the butter in a pan and sear the pancetta-wrapped scallops for about 5 minutes on each side, until they are nice and crispy on the outside. The scallops can still be a little translucent on the inside. Arrange a bed of the lentil salad on a plate, remove the scallops from the pan, carefully remove the wooden skewer, and arrange them on the bed of lentils. Garnish with balsamic vinegar and serve immediately. It’s a good starter. For a main course, I would add one more scallop per person and use more lentils. Tip: Rolled monkfish fillets, stuffed with blanched carrot strips, and also seared in pancetta, were also very, very good. But it’s more expensive and probably harder to find.