Scallops with Lentils & Whipped Tahini
Ingredients
Lentils
- 1/2 pound lentils
- 1 shallots minced
- 3 bay leaves
- 1 cup Dough Chardonnay
- 1/4 cup extra virgin olive oil
Lentil Salad
- 1 quart lentils (see above)
- 3 garlic cloves thinly sliced
- 1 cup zucchini cut into 1/4-in rounds
- 1 cup roasted red peppers small diced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup basil leaves torn
- Salt to taste
Whipped Tahini
- 1 cup tahini
- 2 cloves garlic
- 3 tablespoons lemon juice
- 2 cups ice water
- Salt, to taste
- Drizzle of extra virgin olive oil
Instructions
Lentils
- Saute shallots in olive oil until translucent.
- Add bay leaves and toast.
- Deglaze with Dough Chardonnay.
- Add lentils and mix to coat evenly.
- Cover with water and simmer until lentils are tender.
- Chill and reserve.
Lentil Salad
- Saute garlic in olive oil over low heat until very fragrant.
- Add zucchini and peppers and cook over medium heat until both vegetables are warmed through.
- Add cooked lentils and saute to warm the lentils.
- Put lentil mixture in a bowl and toss with vinegar, olive oil and basil.
Whipped Tahini
- Place tahini, garlic and lemon juice in a food processor.
- Buzz until garlic is completely incorporated.
- Begin adding the ice water slowly. The mixture will seize and look extremely thick but continue to add water until it emulsifies again and has a smooth appearance.
- Add enough water until the tahini is light and fluffy. If it doesn't hold its shape, add more tahini 1 tbsp at a time.
Scallops
- Heat a large heavy skillet over medium heat until water sizzles when dropped on pan.
- Sear scallops approx. 3 minutes each side.
To Serve
- Arrange scallops aside entil salad and a scoop of whipped tahini.