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Print this recipe Maine Sea Scallops with Balsamic Lentils and Crispy Prosciutto Serves 6

  • 2½ cups French green lentils
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • ½ cup finely chopped leek
  • 3 tablespoons finely chopped fresh clove garlic
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup Kimberley Balsamic vinegar
  • ½ teaspoon chopped fresh thyme leaves
  • 1 bay leaf
  • 5 cups chicken stock
  • Salt and pepper, to taste
  • ½ cup extra virgin olive oil
  • 2½ tablespoons olive oil
  • 18 large fresh sea scallops, cleaned of outer membrane
  • 6 thin slices of prosciutto
  • Salt and pepper to taste
  • 10 Brussels sprouts, lightly steamed
    Sort and rinse lentils. In soup pot, combine lentils with unsalted water to cover by several inches. Bring to a boil, lower the heat and simmer 20-30 minutes or until the lentils are al dente. Drain and set aside.
  2. In skillet over medium heat, heat two tablespoons olive oil. When it is hot, add the carrot, celery, onion, leek and garlic. Sauté vegetables for 3-5 minutes.
  3. Add chopped parsley and sauté one minute. Add tomato paste and cook 2-3 more minutes.
  4. Add vinegar, thyme and bay leaf and lower heat to simmer. Continue cooking until liquid is reduced by one-half.
  5. Add lentils, chicken stock. Bring to a boil and continue cooking until liquid is reduced by one quarter. Finished lentils will be moist.
  6. Remove from heat and stir in remaining olive oil.
    Season scallops with salt and pepper. In fry pan at medium high heat, heat 2 tablespoons oil. Add scallops and sauté until golden brown on each side, approximately 5 minutes.
  8. In small fry pan, at medium heat, heat ½ tablespoon oil. Add prosciutto and cook until slightly crisp, being careful not to dry out.
    On serving plate, ladle lentil mixture onto plate, top with a piece of crispy Prosciutto.
  10. Arrange 3 scallops on top of lentils and decorate with leaves from Brussels sprouts.
  11. Serve immediately.
Recipe courtesy of Brian Whitmer, Napa Valley Marriott and Spaback to top