Quite possibly a wee bit on the earthy side of things for this time of year, but you know what, there's still much comfort to be had even with the sun high in the sky. Even without the luxurious addition of the scallops, the lentils as they are maybe with a bit of crumbled feta for a harsh cut through their meatiness, is a perfectly brilliant midweek hug. Do love me a midweek hug by the way. The lamb's lettuce is important here, and can go above or below the lentils. The broad beans just because it happens to be summer.
Scallops with lentils and fava beans
12 large very fresh scallops
40g puy lentils
1 small onion, peeled and chopped
1 large clove of garlic, crushed
1 small knob of ginger, crushed
1 tsp cardamom seeds, crushed
2 large plum tomatoes into concassé
200ml chicken stock
40g diced butter
1 tblsp crème fraîche
1/2 lemon, juiced
a small handful of coriander, chopped
A very good handful of lamb’s lettuce
40g fresh cooked broad beans
Par-boil the lentils until tender, drain and fry the onion, garlic and ginger in some of the oil until golden brown.
Add the crushed cardamom and allow to cook off the heat for a few seconds then add the tomatoes and the lentils.
Bring the chicken stock to the boil, add the scallop corals and cook for 10 mins, sieve the stock onto the lentil mixture. Simmer for 10 minutes then whisk in butter, cream and lemon juice. Hold warm while the scallops are cooked.
Cut the scallops horizontally into 3 or 4 slices and brush with the oil. Add the coriander to the lentils.
Cook the lightly oiled scallops in a very hot, dry frying pan for a few seconds on each side, and lay them on the sauce. Toss the broad beans into the scallop pan to warm through and scatter these also.
Top off with the lamb’s lettuce which has been drizzled with a little olive oil and a splash of lemon juice.