Mediterranean Scallops and Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
2 cloves garlic, minced |
1 1/4 cups dried lentils |
3 cups canned low-sodium chicken broth, undiluted |
1 bay leaf |
2 cups peeled, seeded, and chopped tomato |
1 cup diced green pepper |
1/3 cup diced purple onion |
1/4 cup minced fresh parsley |
1/4 cup balsamic vinegar |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
1 tablespoon olive oil |
1 pound sea scallops |
Directions:
1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add lentils, broth, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Transfer lentil mixture to a bowl; stir in tomato and next 6 ingredients. Set aside, and keep warm.
2. Add olive oil to saucepan; place over medium-high heat until hot. Add scallops; saute 7 to 8 minutes or until scallops are opaque.
3. To serve, transfer lentil mixture to a serving platter, and top with scallops.
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