Coquilles St.-Jacques on a bed of balsamic lentils

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 183 Kcal, 13g Protein, 21g Carbohydrates, 5g Fat


  • 50 g lentils
  • 1 shallot, finely chopped
  • 1 tsp butter
  • 1 tbsp crema di Balsamico (balsamic cream)
  • a little salt
  • 1 tsp olive oil
  • a little pepper
  • mixed herbs To garnish (e.g. tarragon, chervil, dill)
  • 4 scallops, coral removed

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  • Boil the lentils according to the packet instructions, drain and set aside. Warm the butter in the same pan, sauté the shallot, add the lentils and crema di balsamico, mix, season. Heat the olive oil in a non-stick frying pan and fry the scallops on both sides for 1 min. each side, season.
  • Serve:

    Divide the lentils onto 2 plates, top with the scallops and garnish with herbs.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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