So being Greek Orthodox its now time for us to start our Holy Week and the ever dreaded fast. I never understood why people think its a great idea to fast. It makes you hungry and if you are like me, when you are hungry you are an evil bitch. So given the fact that I take a bunch of medications and might bite your head off I don't fast the entire Holy Week.
I won't eat meat on Monday, Wednesday, and Friday (each of those days has a specific reason). So since its Monday and I didn't have work today I decided to make a nice fasting dinner for myself and my honey!
I knew I wanted to cook with scallops since its been a while since I had them but what would I make them with? When I went to 40Westt in Montreal they served me Chilean Sea Bass on a bed of lentils. I wasn't too thrilled with their lentil bed but it was a start right? So I sat my butt down and did some googling until I found what I wanted and then of course I had to change it up to be my style.
Lets start with the lentil bed since it takes the longest to cook.
Bed of Lentils
1 medium white onion, quartered
1 carrot, quartered
1 celery stalk
2 bay leaves
5 cups of water
1.5 cups of lentils
2 tbs. olive oil
Coat the bottom of a saucepan with the olive oil and put the onion, carrot, celery, bayleaves, and water. Put the heat to high and bring to a boil. Once its boiling add the lentils and reduce heat to low-medium and allow to simmer uncovered for about 15 to 20 minutes.
After that drain and discard the seasonings.
Set aside for now.
Honey Balsamic Vinaigrette
1 tbs. Dijon mustard
2 tbs. Balsamic Vinegar (I perfer to use a hot balsamic vinegar, the flavors are more intense).
pinch of sugar
.5 cups of olive oil
In a bowl whisk together the mustard, honey, sugar, balsamic vinegar and slowly add in the olive oil.
Cut up your favorite lettuce or spring greens and drizzle this on top.
Heat up some olive oil in a saucepan (again I perfer a hot chili oil as opposed to plain oilve olive) and throw your scallops on it. Remember, scallops when cooked have a clear colour, it should only take a couple of minutes to throughly cook (pan sear) scallops.
While your scallops are cooking you can begin the second part of your lentil bed.
Add very little (like a quarter cup) to the lentils in the saucepan they are already in. Season with coarse salt and freshly ground pepper. By the time your lentils have absorbed the remaining water your scallops should be completely cooked.
Take a plate and scoop some of the lentils on it. Drizzle the lentils with a bit of red wine vinegar and then place your scallops on it! Tada. You have a great meal!