After a multi-month hiatus from contributing recipes to Food52, I am pleased to say that I am back in the saddle and getting reacquainted with some of the great people who are active members of the community….. I hadn’t realized how much I missed being part of the scene there. This recipe is one that I whipped up last week to hop back into the game, the recipe contest was for “Best Scallops”. It wasn’t chosen as a finalist, but was tagged as an “editor’s pick” which is always a nice acknowledgment.
It is my spin on a restaurant dish I had a few years back that paired scallops with lentils, an apple cider reduction, and a mascarpone cream…it was delicious. I’ve always loved earthy flavors with my scallops, and particularly like Puy lentils which have such a lovely bite to them. The smoky bacon and the sharp mustard are a nice play against the sweetness of the scallops, and as for the fennel cream….what doesn’t taste better with a little fennel cream?