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Finishing the Scallop dish

Scallops with Lentils & Whipped Tahini

Chef Ayesha Nurdjaja
Servings 4



  • 1/2 lb. Lentils
  • 1 Shallots minced
  • 3 Bay leaves
  • 1 C. Dough Chardonnay
  • 1/4 C. Olive Oil extra virgin

Lentil Salad

  • 1 Qt. Lentils (see above)
  • 3 Garlic cloves thinly sliced
  • 1 C. Zucchini cut into 1/4-in rounds
  • 1 C. Roasted red peppers small diced
  • 1/4 C. Red wine vinegar
  • 1/2 C. Olive Oil extra virgin
  • 1/2 C. Basil leaves torn
  • Salt to taste

Whipped Tahini

  • 1 C. Tahini
  • 2 Cloves garlic
  • 3 Tbsp. Lemon juice
  • 2 C. Ice water
  • Salt, to taste
  • Drizzle of extra virgin olive oil



  • 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


  • 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