Scallops with bacon lentils, asparagus and lemony creme fraiche

Serves 4

  1. 1/2lb bacon
  2. 1 onion
  3. 1 carrot
  4. 1 rib celery
  5. 2 cloves garlic
  6. 1/2tsp cumin
  7. 1-1/2 cup or 10oz green or black lentils
  8. 1 bay leaf
  9. 3 cups stock
  10. 4tb parsley
  11. 2tb red wine vinegar
  12. 4tb olive oil
  13. 1 bunch asparagus
  14. 16 scallops
  15. 1/3 cup creme fraiche
  16. Juice and zest of 1 lemon
  17. 4tb chives
  18. 4tb basil
  • Render bacon. Cook 2-4 for 10 minutes. Cook 5-7 for 1 minute. Add 8-9 and simmer covered for 25-35 minutes. Remove bay leaf and add 10-12.
  • Saute asparagus for 10 minutes and set aside. Cook scallops for 1.5-2 minutes per side.
  • Divide asparagus and scallops over lentils. Mix 15-16 and divide along with 17-18. Serve.
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