Recipes > Side Dishes
Lentil-Bay Scallop Salad with Spicy Garlic Vinaigrette and Coriander Roasted Radishes

Lentil-Bay Scallop Salad with Spicy Garlic Vinaigrette and Coriander Roasted Radishes


Ingredients

Radishes:
1 bunch radishes, trimmed and halved
1 tsp. canola oil
½ tsp. The Spice Hunter Ground Coriander
½ tsp. kosher salt

Vinaigrette:
3 Tbsp. white wine vinegar
2 Tbsp. lemon juice
1 Tbsp. lime juice
½ tsp. lemon zest
½ tsp. lime zest
½ tsp. kosher salt
¼ tsp. The Spice Hunter Coarse Black Pepper
½ tsp. Dijon mustard
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
½ cup canola oil

Lentils:
½ cup black lentils, rinsed
2 cups chicken stock
1 tsp. kosher salt
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub

Scallops:
1 Tbsp. canola oil
1 lb. bay scallops

Salad:
8 cups lettuce mix
½ cup feta cheese, crumbled

Preparation

For the radishes, combine all ingredients in a small stainless steel bowl and toss until evenly coated. Heat a medium sauté pan over medium heat. Place radishes cut-side down and cook for 2-3 minutes or until golden brown. Flip and cook for another 2 minutes. Remove from heat and set aside.

For the vinaigrette, place all ingredients except oil in a blender. Blend together until even, smooth mixture forms. While blender is still running, drizzle in the oil. Place dressing in a squeeze bottle and set aside.

For the lentils, combine all ingredients in a medium sauce pan. Bring to a simmer and cook for 25-35 minutes or until lentils are tender. Strain lentils through a colander. Transfer to a sheet pan and cool.

For the scallops, add oil to a medium sauté pan over medium-high heat. Add scallops and sear for 1 minute on each side. Remove from heat and set aside.

Combine radishes, lentils, scallops, almond cheese and lettuce in a medium stainless steel bowl to serve. Toss with vinaigrette until all ingredients are evenly coated.


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