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?
This is not a dish I made with the kids, but rather one I crafted for a rare evening alone at home with my lovely wife. We get so few of them, that I like to work-up a little something special in the kitchen on the nights we have a few moments just to ourselves. We both loved the way this dish turned out, and hope you do to.
Cheers – Steve
For the Lentils:
- 3/4 cups Lentils du Puy, or French green lentils
- 1 carrot, cut in small dice
- 1/2 bulb of fennel, cut in small dice (completely dice a full bulb of fennel, 1/2 will be used here for the lentils, the other half will be used for the fennel cream)
- 1 shallot, finely minced
- 1 clove of garlic, finely minced
- 1/4 pound of slab bacon, cut into lardons
- 1 bay leaf
- 1-2 teaspoon dijon mustard (to taste)
- 2 tablespoons butter
- 3 cups water
- kosher salt and fresh black pepper to taste
- 12 Large Sea Scallops (technically these aren't part of the lentils recipe, but I wanted to make sure they got onto the ingredient list, this recipe calls for 3 large per person, use more or less as desired
For the Fennel Cream:
- 1/2 bulb of fennel, cut in small dice
- 1 tablespoon chopped shallot
- 1 clove chopped garlic
- 1/8 teaspoon crushed fennel seed
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- 1 cup heavy cream
- Kosher salt and freshly ground white pepper to taste
- reserved fennel fronds for garnish
- zest of 1 lemon, micro-planed
- Rinse the lentils with cold water, check for pebbles or other debris and set aside.
- In a medium saucepan over medium heat, add enough olive oil to coat the bottom of pan, then add the chopped shallot, garlic, fennel, and carrot. Turn heat to medium low and cook gently until softened and just starting to take color. Add the lentils, water and bay leaf, turn flame to high and bring to a boil. Turn heat to low and gently cook for 25-30 minutes, until most (if not all) of the water has evaporated and the lentils are cooked just to al dente.
- While the lentils are cooking, cook the lardons over medium heat until nicely browned and slightly crisp, but don’t render all their fat, you want them with a little chew. Drain on paper towels and reserve.
- You can also make the fennel cream while the lentils are cooking. In a medium saucepan over medium-low heat, cook garlic, fennel, fennel seed, and shallot in a little olive oil until translucent. Add the wine, turn up the heat and reduce until almost all the liquid is gone. Add the stock and reduce in the same manner. Add the cream and reduce by half, remove from heat and let cool slightly. Pour the cream into a blender and mix on high until very smooth. Pour through a fine mesh strainer into a small pan, season to taste with salt and pepper and cover to keep warm.
- When the lentils have finished cooking, strain away any excess water and return the lentils to the saucepan, removing the bay leaf at this time. Add the lardons to the lentils, along with the mustard and butter, and season to taste with salt and pepper. Cover and keep warm by the stove.
- Season scallops with salt and pepper. Working in 2 batches if needed, melt 1 tablespoon butter per batch with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
- Divide lentils among 4 plates. Arrange 3 scallops atop lentils on each plate. Spoon fennel cream around lentils and scallops and serve decorated with a fresh fennel fond, and micro-planed lemon zest.