Moroccan-Spiced Scallops with Lentils |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A fragrant and exotic dish. Ingredients:
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
2 tablespoons olive oil, divided |
1/2 cup chopped onion |
2 1/2 cups (or more) vegetable broth |
1 cup red lentils,* rinsed |
1/4 cup chopped fresh cilantro plus additional for sprinkling |
1 1/2 pounds sea scallops, patted dry |
Directions:
1. Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
3. * Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.
4. Per serving: 395.51(kcal)calories, 22.7 % calories from fat, 9.99 g fat, 1.17 g saturated fat, 66.11 mg cholesterol, 32.48 g carbohydrates, 7.97 g dietary fiber, 3.11 g total sugars, 24.52 g net carbohydrates, 42.36 g protein Nutritional analysis provided by Bon Appétit
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