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Seared Scallops With Lentils And A Tomato And Herbes De Provence Dressing Recipe

See full recipe on: Group Recipes



Ingredients

100g puy lentils
2 1/2 tbsp olive oil
12-16 large prepared scallops
Salt and fresh ground black pepper
For the dressing
7 tbsp extra virgin olive oil
4 small garlic cloves, finely chopped
4 vine tomatoes, skinned, seeded and chopped
1/2 tsp mixed rosemary and thyme, chopped, or large pinch dried herbes de provence
2 tbsp red wine vinegar
1 tsp caster sugar
1 tbsp freshly squeezed lemon juice
1 tsp mixed parsley and basil, chopped

Nutrition 4 servings

Per Serving % Daily Value
Calories 500
Fat 33g 51%
Carbs 26g 8%
Protein 24g 49%
Fiber 9g 36%
Cholesterol 33mg 11%
Sodium 559mg 23%
     
Fat
Carbs
Protein

Preparation






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