Free Recipe Scallops with Red Lentil Pilaf
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Scallops with Red Lentil Pilaf Recipe
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
Scallops with Red Lentil Pilaf Preparation
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 <PIK848@gnn.com> Recipe By : The 99% Fat-Free Cookbook
Cooking Temperature:
Recipe Serves: 4
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