Hamlyn All Colour Cookbook 200 Healthy Feasts by Jo McAuley

Author:Jo McAuley [MCAULEY, JO]
Language: eng
Format: epub
Tags: CKB0390000, WB;WBH
ISBN: 9780600624769
Publisher: Octopus Publishing Group
Published: 2012-01-01T16:00:00+00:00

scallops with spiced lentils

Serves 4

Preparation time 10 minutes

Cooking time 20–25 minutes

250 g (8 oz) red lentils, rinsed

5 tablespoons olive oil

25 g (1 oz) butter

1 onion, finely chopped

1 aubergine, cut into 1 cm (½ inch) cubes

1 garlic clove, finely chopped

1 tablespoon curry powder

1 tablespoon chopped parsley, plus extra to garnish

12 cleaned king scallops, corals removed (optional)

4 tablespoons fat-free Greek yogurt

salt and pepper

Cook the lentils in a saucepan of boiling water according to the packet instructions. Drain well.

Meanwhile, heat 1 tablespoon of the oil and the butter in a frying pan over a medium heat, add the onion and cook slowly for 10 minutes or until golden brown. Remove with a slotted spoon to a plate and turn the heat up to high. Add another 2 tablespoons of the oil to the pan and fry the aubergine in batches until coloured and softened.

Return the onion to the pan with the garlic, curry powder and cooked lentils and fry for a further minute to warm through. Season with salt and pepper and stir in the parsley.

Heat a frying pan over a high heat, then add the remaining 2 tablespoons of oil. Season the scallops with salt and pepper, place them in the frying pan and cook for 1 minute on each side or until just cooked through. Serve the scallops immediately with the spiced lentils and Greek yogurt, garnished with parsley leaves.

For scallops with dhal & spinach, cook 250 g (8 oz) yellow split pea lentils according to the packet instructions and drain well. Heat a little vegetable oil in a frying pan, add the onion and garlic, omitting the aubergine, and fry until softened. Add 1 teaspoon curry powder, 1 teaspoon garam masala and a pinch of turmeric and fry for 1 minute. Add the cooked lentils with a little water or chicken stock to moisten the mixture. Add 500 g (1 lb) baby leaf spinach and stir until wilted. Cook the scallops as above with a light sprinkle of curry powder on each. Serve with the dhal.

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