This dish is basically a dahl sauce with a touch of cream and some lightly seared fresh scallops. Frozen scallops will not give a decent result. The sauce should be treated like a delicate beurre blanc and handled with care. The coriander loses all freshness if the sauce hangs around too long.
INGREDIENTS
(serves four)
1tbs onion chopped
½ small red pepper
1tbs garlic chopped
1tbs ginger chopped
Butter
1tsp cardamom
1tsp tomato passata
150g brown lentils
400ml fish stock
Juice of ½ lemon
1tbs cream
Coriander
Chives
3 large scallops per person
Sesame oil
METHOD
Make the sauce base by frying the onion pepper garlic and ginger in butter until brown then adding the cardamom tomato lentils and stock.
Blend in a liquidiser with lemon juice then sieve on to chopped coriander leaves chives and a few lentils.
Heat a frying pan then slice the scallops and paint with a few drops of sesame oil. Fry the scallops and lay on top of a puddle of sauce.
Shaun Hill