Best Scallops With Crisped Speck And Herbed Lentils Recipes

Scallops with Mint Pesto image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

2 cups packed fresh mint leaves (from about 2 bunches)
1/4 cup plus 1 tablespoon olive oil
1/4 cup pine nuts, toasted
1 tablespoon fresh lemon juice
1 garlic clove
Coarse salt and ground pepper
1 pound large sea scallops (about 12)

Steps:

Make pesto: In a food processor, place mint, 1/4 cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.
Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high. Cook scallops, on one side, until browned, about 3 minutes. Flip, and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates; top with pesto and remaining pine nuts.

Nutrition Facts : Calories 328 g, Fat 24 g, Protein 22 g, SaturatedFat 3 g

Lentils with Spinach image

Provided by Martha Stewart

Number Of Ingredients 9

1 quart water
1/2 cup lentils
1 carrot, finely chopped (1/2 cup)
1/4 onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 dried bay leaf
Coarse salt and freshly ground pepper
1 tablespoon olive oil
8 ounces spinach, stems removed, leaves washed well and torn into 1/2-inch pieces

Steps:

In a large saucepan, combine the water, lentils, carrot, onion, garlic, and bay leaf. Season with salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, 15 to 20 minutes. Drain, discarding bay leaf.
Use a paper towel to wipe out any water from the saucepan. Add oil, and return pan to medium heat. Stir in the lentils, vegetables, and spinach. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes. Taste, and adjust for seasoning. Use a slotted spoon to transfer to serving bowls.

Nutrition Facts : Calories 135 g, Fat 3 g, Protein 8 g

Moroccan-Spiced Scallops with Lentils image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.