Lentil cappuccino recipe, hazelnut cloud, roasted scallops.

Wash and peel the carrot. Cut it into small cubes. Rinse the lentils in a colander under cold water. In a pot, pour in the olive oil. Add the carrot cubes, crushed garlic clove, chopped half onion, and the lentils. Heat for 2 minutes and add water (twice the volume of the lentils). Cook for 30 minutes over medium heat.

Season at the end of cooking. Blend the preparation. Depending on your taste, strain through a fine sieve or not, pressing with a wooden spoon. Adjust the seasoning.

Whip very cold cream into whipped cream and set aside in the refrigerator. Toast the hazelnuts for a few minutes in a pan and sear the scallops for 1 minute on each side in butter. Season.

To finish, plate starting with the warm lentil cream, the whipped cream, and the crushed hazelnuts, and finally the scallop on a skewer.