Sweet scallops, nutty lentils and peppery microgreens combined create a simple yet complex dish. By adding a tangy Caesar dressing and a sweet, slightly spicy mango relish makes it swoon worthy. This dish makes and elegant first course or a light lunch.
1 cup Black Beluga Lentils
4 cups chicken stock
4 garlic cloves, peeled
¼ teaspoon pepper
4 Tablespoons McEwan’s Own Ice Pressed Extra Virgin Olive Oil
4 large scallops
1 egg white, lightly beaten
½ cup McEwan’s Own Sesame Seeds
3oz paneer, cut into ½ inch cubes
1 tablespoon butter
2 cups microgreens (arugula, pea sprouts, cilantro)
10 Brussel sprouts, shaved
4 radishes, shaved
3 tablespoons McEwan’s Own Caesar Dressing
2 tablespoons McEwan’s Own Sweet Mango Relish
salt and pepper, to taste
Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 min or until lentils are tender. Drain excess stock.
Puree garlic cloves with 2 tablespoons of McEwan’s Own Ice Pressed Extra Virgin Olive Oil and stir into lentils. Keep warm.
Pat scallops dry, dip into egg whites and the McEwan’s Own Sesame Seeds. Sear in a hot stainless sauté pan with butter for 2 min per side.
Place paneer and 1 tablespoon olive oil in a sauté pan at medium high and cook until each side is golden. Approximately 30 seconds per side.
Toss microgreens, Brussel sprouts and radish with McEwan’s Own Caesar Dressing. Set aside.
To plate: Make a small pool of lentils and place to 2 scallops in the center of them and top with ½ teaspoon of McEwan’s Own Sweet Mango Relish. Place microgreens to the side along with paneer. Very lightly drizzle a touch more olive oil over scallops and lentils. Season with salt and pepper to taste.