Warm lentil vinaigrette with seared scallops

Ingredients for 4 servings:

• 100 g lentils, brown
• 250 g root vegetables
• 3 tbsp butter
• 250 ml chicken broth or fish stock
• 3 tomatoes
• 2 spring onions or
• 1 bunch of chives
• 125 ml champagne or sparkling wine
• e.g. salt and pepper
• 12 shelled scallops (approx. 400 g)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Soak the lentils if necessary, wait a while, and then cook in fresh water according to the package instructions until almost tender, drain, and refresh in cold water. Clean the root vegetables and cut into 5mm cubes. Sauté with 1 tbsp butter, the stock, and a pinch of salt over low heat for 10 minutes. Wash, deseed, and finely chop the tomatoes, finely chop the spring onions, and add both to the vegetables. Add the lentils to the vegetables. Then add the champagne and bring to a boil briefly. Meanwhile, prepare the scallops and place them in a pan with hot fat just before serving. Fry the scallops for 1 minute on each side, then deglaze with the champagne. Season with salt and pepper and serve with the vegetables. Serve with pasta or the beetroot and ricotta pasta parcels from my profile.