Scallops with beluga lentils

Ingredients for 4 servings:

• 12 scallops
• olive oil
• Salt and pepper, black, from the mill
• 1 shallot(s)
• 200 g beluga lentils
• butter
• Balsamic cream (balsamic reduction)
• 1 bay leaf
• 1 tsp thyme, dried
• vegetable stock
• Salt and pepper, black, from the mill
• Tomato(s), dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

attractive and very elegant starter, the lentils can be prepared

Finely dice the shallot. Heat about 1 tablespoon of butter and sauté the shallot. Add the lentils and sauté. Deglaze with a dash of balsamic reduction and pour in vegetable stock so that the lentils are covered. Add the thyme and bay leaf. Cook the lentils until al dente, about 30 minutes. Thicken the cooked lentils with a little butter and season with salt and pepper. Remove the bay leaf. Cut the sun-dried tomatoes into strips. Fry the scallops in a little olive oil in a non-stick pan until they are nicely browned but still translucent on the inside. Plate up the scallops and lentils. Garnish with the tomato strips and serve immediately.