Bacon-wrapped scallops on lentil salad

Ingredients for 4 servings:

• 16 large scallop(s), shelled
• 8 slice(s) bacon, fattier (lardo), thinly sliced
• 16 small basil leaves
• 200 g Lentils (Puy or Beluga lentils)
• 80 g shallot(s), finely diced
• 1 bunch of soup vegetables, finely diced
• 2 tbsp olive oil
• ml chicken stock
• 30 g powdered sugar
• 1 orange(s), untreated
• 70 ml vinegar (elderberry or mild apple cider vinegar)
• 5 tbsp, leveled butter
• Salt and pepper from the mill, preferably white Kampot pepper, otherwise black pepper
• 200 small king oyster mushrooms or brown mushrooms
• lemon juice

Instructions

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

Sauté the shallots and vegetables in 2 tablespoons of olive oil, then briefly sauté the washed lentils. Gradually add the chicken stock and cook until the lentils have absorbed the stock and are just tender. Meanwhile, caramelize the powdered sugar until golden and bring to a boil with the squeezed orange juice and 4 tablespoons of vinegar. Add 3 tablespoons of butter and grated orange peel to the cooked lentils, to taste. Season with salt, pepper, and vinegar. Slice the mushrooms lengthwise and fry in the remaining butter. Season with lemon juice, salt, and pepper. Remove the small white muscle from the scallops, top each scallop with basil, and wrap in half a slice of lardo. Fry in 1 tablespoon of olive oil over medium heat for 2-3 minutes per side, depending on the size, and season lightly with pepper. Do not overcook the scallops, or they will take on the consistency of eraser. Arrange and serve with the lukewarm or room-temperature (but definitely not refrigerator-cold) lentil salad and the mushrooms.