Scallops with Spiced Lentils

prep 10 mins cook 20–25 mins
  • 250 g (8 oz) split red lentils
  • 5 tablespoons olive oil
  • 25 g (1 oz) butter
  • 1 onion, finely chopped
  • 1 aubergine, cut into 1 cm (½ inch) cubes
  • 1 garlic clove, crushed
  • 1 tablespoon curry powder
  • 1 tablespoon chopped parsley
  • 12 cleaned king scallops, corals removed (optional)
  • 4 tablespoons Greek yogurt
  • salt and pepper

Cook the lentils in water according to the instructions on the packet. Drain and set aside.

Heat 1 tablespoon of the oil and the butter in a frying pan over a medium heat. Add the onion and cook slowly until golden brown, about 10 minutes. When the onion has browned, remove it from the pan and turn the heat up to high. Add another 2 tablespoons of the oil to the pan and fry the aubergine in batches until coloured and softened.

Return the onion to the pan along with the garlic, curry powder and cooked lentils. Fry for a further minute to warm everything through. Season with salt and pepper and finally stir in the parsley.

Heat a frying pan over a high heat and add the remaining oil. Season the scallops with salt and pepper. Place them in the frying pan and cook for 1 minute on each side.

Serve the scallops immediately with the spiced lentils and Greek yogurt.

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