INGREDIENTS
LENTILS AND MUSHROOMS
110g (1/2 cup) Beluga black lentils, rinsed and drained
250g (9 oz) oyster mushrooms, torn into pieces
1 small clove of TournevenT organic garlic, chopped
30 ml (2 tbsp) butter
15 ml (1 tbsp) organic canola oil
50g (2 cups) baby spinach
SAUCE
60 ml (1/4 cup) white wine
15 ml (1 tbsp) white wine vinegar
1 shallot, finely chopped
180 ml (3/4 cup) 15% cooking cream
15 ml (1 tbsp) miso
SCALLOPS
20 large scallops, patted dry
15 ml (1 tbsp) TournevenT organic canola oil
15 ml (1 tbsp) butter
A few chervil leaves (optional)
PREPARATION
LENTILS AND MUSHROOMS
1. Wash the lentils. Cook the lentils in three times their volume of water for about 20 minutes or until tender. Drain.
2. In a large non-stick skillet over high heat, cook the mushrooms and garlic in the butter and oil until well browned. Add the cooked lentils, then the spinach, and cook, stirring, until the spinach is just wilted. Season with salt and pepper. Keep warm.
SAUCE
1. In a small saucepan, bring the wine and vinegar with the shallot to a boil. Reduce until almost dry. Over medium heat, whisk in the cream and miso. Cook for 1 minute or until the sauce is hot. Set aside.
SCALLOPS
1. In another non-stick skillet over high heat, sear the scallops in the oil and butter for about 2 minutes on one side. Season with salt and pepper. Turn to the other side just to warm them through.
2. Spread the creamy miso sauce in the centre of the plates. Cover with the lentils and mushrooms, then place the scallops on top. Sprinkle with chervil, if desired.
