my version -- lentil cooked with shallots, garlic, herb de provence, brussels sprout, carrots, pepperoncini, thyme, etc.; sautéed mushrooms; and pan seared salmon...
"French lentils are a variety of green lentils. ... They are special because they hold their shape extremely well — better than pretty much any other type of lentils — so they are the ideal contender for salads as well as light soups, when you'd rather the lentils in the pot not turn to mush." - Kitchn
How to cook Scallops - Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately. - Food Network
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