Scallops on a red lentil salad

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 283 Kcal, 19g Protein, 17g Carbohydrates, 14g Fat


  • 100 g leek
  • 5 dl water
  • 100 g red lentils
  • 0.75 tsp salt
  • Salad dressing
  • 1 tsp mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp thyme
  • 12 scallops
  • 6 slices cured ham
  • 0.5 tsp salt
  • a little pepper
  • oil for frying
  • 0.5 tbsp thyme leaf

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  • Cut the leek into thin strips. Bring the water to the boil in a pan, add the leek, lentils and salt, bring to the boil then reduce the heat and simmer for approx. 5 mins., stirring occasionally, until almost soft, drain.
  • Salad dressing

    Combine the mustard, vinegar and oil in a bowl. Finely chop the thyme, add to the dressing and season. Add the lentils and leek, mix together, cover and leave to infuse for approx. 30 mins.
  • Season the scallops. Cut the slices of ham in half lengthwise. Wrap each scallop in half a slice of ham, secure with a toothpick. Heat the oil in a non-stick frying pan and fry the scallops for approx. 3 mins. on each side, remove from the pan and remove the toothpicks. Plate up the salad and scallops, garnish with thyme.
  • Tip:

    Replace the red lentils with green lentils.

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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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