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Title: Scallops with Red Lentil Pilaf
Categories: Fish Main
Yield: 4 Servings
| LENTIL PILAF | ||
| 2 | tb | Chopped scallions -- 2 - 3 |
| Scallions | ||
| 1/3 | c | Seeded diced green bell |
| Pepper | ||
| 1/3 | c | Peeled diced carrot -- about |
| 1 | Carrot | |
| 1/2 | c | Peeled diced zucchini -- |
| About 1 small | ||
| 1/2 | c | Red lentils |
| 1 | c | Nonfat vegetable broth |
| 1/2 | ts | Garlic -- minced |
| Freshly ground black pepper | ||
| 2 | tb | Chopped parsley |
| SCALLOPS | ||
| 12 | oz | Bay scallops |
| 1/2 | c | Dry white wine |
| Snipped fresh chives -- for | ||
| Garnish |
To make the pilaf, combine the vegetables in a heavy frying pan. Cook for about 5 minutes over low heat, stirring constantly, until the scallion wilts.
Add the lentils, stock and garlic. Stir. Bring to a boil over medium heat, then lower the heat, cover, and simmer for 10 minutes. Stir in the black pepper and parsley. Take care not to overcook; the lentils should have a crunch.
While the lentils simmer, bring to a boil enough water to fill a shallow, flat-bottomed baking dish about halfway.
When the pilaf is done, transfer it to four 4-ounce custard cups. Place the cups in the baking dish to keep warm in the hot water while you cook the scallops.
Preheat a nonstick frying pan over medium heat. Add the scallops and cook for 30 seconds, stirring constantly. Add the wine and cook for another 2 minutes.
To serve, unmold each cup of pilaf in the center of a dinner plate. Encircle it with scallops and garnish with chives.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 09 Jul 1996 10:37:41
From: PATRICIA KRAMER Recipe By : The 99% Fat-Free Cookbook
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