Scallops and scampi with beluga lentils and curry foam

Ingredients for 4 servings:

• 400 g scallop(s)
• 8 scampi
• Salt (Fleur de sel)
• Lime juice
• 160 g Lentils (beluga lentils), black
• 80 g lentils, red
• 2 shallots
• 1 garlic clove(s)
• 2 bay leaves
• 100 g celery
• Salt
• Pepper, from the mill
• Spice mix (Anapurna curry spice mix)
• olive oil
• 1 liter stock (veal stock or chicken stock)
• 250 ml cream
• 2 tbsp passion fruit syrup
• 2 tbsp spice mix (Anapurna curry spice mix)
• 100 g butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the scampi with fleur de sel and drizzle with lime juice, then sear on both sides in olive oil. Do the same with the scallops. Lentils: First, add olive oil to a pot, then sauté the finely diced shallots, finely diced garlic clove, finely diced celery, and bay leaves, then season with fleur de sel and pepper. Then add the black lentils, sauté, and season well again, then add a little curry powder. Then, cover with the veal or chicken stock. Slowly reduce, adding more stock frequently. The lentils should still have some consistency after cooking; do not overcook. Boil the red lentils in lightly salted water for about 5 minutes, then drain immediately. Later, add a little stock to a pot. Heat both lentils and season again with a little lime juice. Curry foam: Reduce the cream and curry powder slightly, then add a little fleur de sel. Then add the passion fruit syrup, a little lime juice, and 100g of finely diced butter. Do not return to a boil, as otherwise the butter won’t thicken. To serve: Portion the lentils into a medium-sized bowl and arrange them in a pyramid. Arrange the scallops and scampi on the plate. Distribute the curry foam in a circle on the plate.