Nutrition Facts
4 servings
4
Warm lentil salad with scallops and chorizo
A warm salad of lentils with scallops and chorizo, a very delicious land-and-sea combination. You know how much I love scallops, and I find they really enhance the lentils. The chorizo, on the other hand, adds a bit of zest for the taste buds.
Ingredients
250 lentils
2 Shallot
1 Bay leaf
100 sliced chorizo
12 scallops
5 olive oil
2 sherry vinegar
salt
pepper
Directions
1
Peel and chop the shallots. Place them in a pot with the lentils, the bay leaf, and a little salt.
2
Cover with twice the volume of lentils in water and bring to a boil. Let cook for about 20 minutes; the lentils should be slightly crunchy.
3
Drain them and set aside.
4
Sauté the slices until crispy, drain them, and set aside.
5
In the same pan, sear the scallops for 2 minutes on each side. Off the heat, pour the vinegar and olive oil into the pan. Then add the lentils and mix.
6
Let it cool for a few moments before adding the slices of chorizo.
7
Plate the lentils and the sausage.
8
To finish, arrange the scallops on top and add a few leaves of lamb's lettuce.
Ingredients
Ingredients
250 lentils
2 Shallot
1 Bay leaf
100 sliced chorizo
12 scallops
5 olive oil
2 sherry vinegar
salt
pepper
Directions
Directions
1
Peel and chop the shallots. Place them in a pot with the lentils, the bay leaf, and a little salt.
2
Cover with twice the volume of lentils in water and bring to a boil. Let cook for about 20 minutes; the lentils should be slightly crunchy.
3
Drain them and set aside.
4
Sauté the slices until crispy, drain them, and set aside.
5
In the same pan, sear the scallops for 2 minutes on each side. Off the heat, pour the vinegar and olive oil into the pan. Then add the lentils and mix.
6
Let it cool for a few moments before adding the slices of chorizo.
7
Plate the lentils and the sausage.
8
To finish, arrange the scallops on top and add a few leaves of lamb's lettuce.
Notes
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TH 
EN