Scallops with red lentil pilaf

4 Servings

Ingredients

Quantity Ingredient
LENTIL PILAF
2 tablespoons Chopped scallions -- 2 - 3
Scallions
⅓ cup Seeded diced green bell
Pepper
⅓ cup Peeled diced carrot -- about
1 Carrot
½ cup Peeled diced zucchini --
About 1 small
½ cup Red lentils
1 cup Nonfat vegetable broth
½ teaspoon Garlic -- minced
Freshly ground black pepper
2 tablespoons Chopped parsley
SCALLOPS
12 ounces Bay scallops
½ cup Dry white wine
Snipped fresh chives -- for
Garnish

Directions

To make the pilaf, combine the vegetables in a heavy frying pan. Cook for about 5 minutes over low heat, stirring constantly, until the scallion wilts.

Add the lentils, stock and garlic. Stir. Bring to a boil over medium heat, then lower the heat, cover, and simmer for 10 minutes. Stir in the black pepper and parsley. Take care not to overcook; the lentils should have a crunch.

While the lentils simmer, bring to a boil enough water to fill a shallow, flat-bottomed baking dish about halfway.

When the pilaf is done, transfer it to four 4-ounce custard cups. Place the cups in the baking dish to keep warm in the hot water while you cook the scallops.

Preheat a nonstick frying pan over medium heat. Add the scallops and cook for 30 seconds, stirring constantly. Add the wine and cook for another 2 minutes.

To serve, unmold each cup of pilaf in the center of a dinner plate.

Encircle it with scallops and garnish with chives.

Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <PIK848@...> Recipe By : The 99% Fat-Free Cookbook

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