This dish brings together the **sea-sweet tenderness of scallops** and the **earthy heartiness of lentils**, balanced by the aromatic charm of roasted fennel. It’s a recipe that feels indulgent but remains wholesome and light.

Perfect for date nights, elegant dinners, or simply when you want to treat yourself to something special, this meal showcases how simple ingredients can create a fine-dining experience at home.

Let’s dive into this beautiful harmony of textures and flavors that’s sure to impress at first bite.

Ingredients

• 200g large sea scallops, patted dry
• 150g Puy lentils, rinsed
• 1 large fennel bulb, trimmed and thinly sliced
• 150g cherry tomatoes, halved
• 50g fresh spinach
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 3 tbsp extra virgin olive oil, divided
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, chopped
• 500ml vegetable broth or water
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking sheet, toss the sliced fennel with 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized. Add the cherry tomatoes for the last 10 minutes of roasting.
2. While the fennel roasts, place the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender but still firm. Drain any excess liquid.
3. In a large bowl, combine the warm cooked lentils, roasted fennel, and tomatoes. Stir in the finely chopped shallot and fresh spinach; the residual heat will wilt it slightly.
4. In a small bowl, whisk together the remaining 2 tbsp of olive oil, lemon juice, and minced garlic to create a vinaigrette. Pour it over the lentil salad, add the fresh parsley, and toss gently to combine. Season with more salt and pepper if needed.
5. Season the dry scallops with salt and pepper. Heat a skillet over medium-high heat with a drizzle of oil. Once hot, add the scallops and sear for 1.5-2 minutes per side, until golden brown and just cooked through.
6. Divide the warm lentil salad between two plates and arrange the seared scallops on top. Serve immediately for the best texture and flavor.

Tips & Substitutions

• Swap the protein: Try pan-seared shrimp or grilled halloumi for a vegetarian twist.
• Make it ahead: The lentil salad can be prepared up to a day in advance—just reheat gently before serving.
• Flavor upgrade: Add a touch of Dijon mustard to the vinaigrette for extra tang and depth.

Nutrition

Calories: 1250 kcal

• Fat: 44g
• Carbohydrates: 110g
• Fiber: 34g
• Protein: 76g