Why are you teasing the folks, Chef Boy RD? You know full well that a bushel of steamed Blues is just an appetizer. 
Well around here we usually start off with the clams and shrimp and finish off with the crabs, but you really can't go wrong with any Maryland seafood for that matter 
6 slices bacon, chopped
1/2 onion, chopped
1 carrot, chopped
1 cup lentils
3 cups vegetable stock
1 bay leaf
2 tbls butter
1 lb scallops
3 tbls white wine vinegar
Chopped fresh parsley
Cook bacon until browned. Drain and reserve. Pour off all but 2 tablespoons oil, reserving balance. Add onion and carrot to drippings in pan and saute until oniuon is almost tender, about 5 minutes. Add lentils, stock, and bay leaf. Bring to simmer, cover, and cook until lentils are tender.* Set aside and keep warm.
Melt butter in heavy skillet over high heat. Season scallops with salt & pepper. Add to skillet and stir until just cooked, about 3 minutes. Set aside and keep warm.
Add vinegar to skillet, bring to boil, scraping up any browned bits. Whisk in enough reserved bacon drippings to make a dressing.
Make a bed in lentils. Spoon scallops over lentils. Spoon dressing over scallops and sprinkle with reserved bacon and parsley.
*Depending on color, lentils can cook in from as little as 5 minutes (Red) to as much as 40 (Indigo)
Notes: Can be made with either bay scallops or large sea scallops. With the latter, sear on both ends, until scallop is just cooked through. Cut into thirds, and overlap these scallop coins on the lentils.
1/2 onion, chopped
1 carrot, chopped
1 cup lentils
3 cups vegetable stock
1 bay leaf
2 tbls butter
1 lb scallops
3 tbls white wine vinegar
Chopped fresh parsley
Cook bacon until browned. Drain and reserve. Pour off all but 2 tablespoons oil, reserving balance. Add onion and carrot to drippings in pan and saute until oniuon is almost tender, about 5 minutes. Add lentils, stock, and bay leaf. Bring to simmer, cover, and cook until lentils are tender.* Set aside and keep warm.
Melt butter in heavy skillet over high heat. Season scallops with salt & pepper. Add to skillet and stir until just cooked, about 3 minutes. Set aside and keep warm.
Add vinegar to skillet, bring to boil, scraping up any browned bits. Whisk in enough reserved bacon drippings to make a dressing.
Make a bed in lentils. Spoon scallops over lentils. Spoon dressing over scallops and sprinkle with reserved bacon and parsley.
*Depending on color, lentils can cook in from as little as 5 minutes (Red) to as much as 40 (Indigo)
Notes: Can be made with either bay scallops or large sea scallops. With the latter, sear on both ends, until scallop is just cooked through. Cut into thirds, and overlap these scallop coins on the lentils.
Thank you KYH this sounds delicious and different, I never would have thought to combine lentils and scallops into a meal toghther. I can't wait to give it a try, I love scallops!!!
One time I went to a restaurant and the cook was such a great chef, anyway he had this dish where his side was a fried grits patty topped with baby fried okra and it tasted exqusite with the particular meat he served it with, there again one of those things you would never think of as being served together. Totally cool!!!
Thanks, Cathy
One time I went to a restaurant and the cook was such a great chef, anyway he had this dish where his side was a fried grits patty topped with baby fried okra and it tasted exqusite with the particular meat he served it with, there again one of those things you would never think of as being served together. Totally cool!!!
Thanks, Cathy