Scallops, Lentils and Mushrooms with Creamy Miso Sauce
Scallops, Lentils and Mushrooms with Creamy Miso Sauce
Ingredients
- ½ cup (110 g) dried Puy lentils, rinsed and drained
- 9 oz (250 g) oyster mushrooms, torn into pieces
- 1 small garlic clove, chopped
- 2 tbsp butter
- 1 tbsp (15 ml) olive oil
- 2 cups (50 g) baby spinach
- ¼ cup (60 ml) white wine
- 1 tbsp (15 ml) white wine vinegar
- 1 shallot, finely chopped
- ¾ cup (180 ml) 15% cooking cream
- 1 tbsp (15 ml) miso (see note)
- 20 scallops (size 20-40), patted very dry
- 1 tbsp (15 ml) olive oil
- 1 tbsp butter
- A few chervil leaves (optional)
Instructions
- In a pot of salted boiling water, cook the lentils for 20 minutes or until tender. Drain.
- In a large non-stick skillet over high heat, cook the mushrooms and garlic in the butter and oil until nicely golden. Add the cooked lentils. Add the spinach and cook, while stirring, until just wilted. Season with salt and pepper. Keep warm.
Scallops, Lentils and Mushrooms with Creamy Miso Sauce