John Myers
Scallops and Prawns on Chorizo lentils with Caramelized Banana Puree
The perfect scallops and prawns on chorizo lentils with caramelized banana puree recipe with a picture and simple step-by-step instructions.
- 700 ml Water
- Beluga lentils
- 2 piece Carrots
- 1 piece Leek
- 1 piece Shallot
- 1 piece Bay leaf
- 0,5 kg Chorizo sausage
- 1 piece Plantain
- 1 tbsp Butter
- 1 pinch Pimenton de la vera
- Salt and pepper
- Scallops
- Brown sugar
- Cut the carrots, shallots and 1/3 of the leek (a little of the white and a little of the green part of the stick) into small cubes. Fry them briefly in a saucepan with oil. Add 600ml water, the lentils and the bay leaf and cook over a low flame for about 20 minutes (depending on the consistency of the bite, add more water and let it cook). While the lentils are cooking, remove the skin from the chorizo and chop the chorizo as small and finely as possible so that the chorizo can be seared nicely and gives off more juice and flavor. Fry the finely chopped chorizo in a separate pan with very little oil (chorizo is very fatty). As soon as the lentils are cooked, mix in the fried chorizo. Wash the prawns and clean them if necessary. Briefly dip the scallop in flour and fry with the prawns and serve on the lentils. Cut the plantain into very small cubes and caramelize in a pan with butter and sugar. As soon as the mixture turns brown, pour the mixture into a container and puree with a little banana juice and a pinch of “Pimentón de la vera” with a hand blender until you have a relatively liquid consistency. Serve this sauce on the edge.
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