Pan-fried scallops with lentils, crispy pancetta and lemon creme fraiche
300g Puy lentils
1 bay leaf
2 cloves garlic
1 potato, peeled
1 tomato
A small handful of fresh flat leaf parsley, leaves picked and finely chopped
Herb or red wine vinegar
Good quality extra virgin olive oil
Sea salt and freshly ground black pepper
5 heaped tbsp crème fraîche or thick natural yoghurt
Juice of 1 lemon
2 handfuls of asparagus
12 slices of pancetta or smoked streaky bacon
Olive oil
12 large or 16 small scallops, shelled and trimmed
24 sage leaves
Serves
4
Cooking Time
30 minutes
Main ingredients
Fish, Lentils
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals
Special Info
Gluten free, Egg free
Level of Difficulty
Medium