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Pan-fried Scallops
With Lentils, Pancetta and Lemon Creme Fraiche

Makes 4 servings

• 1 1/2 cups du puy lentils (French green lentils)
• 2 cloves garlic
• 1 tomato
• 1 russet potato, peeled, halved
• 1 bay leaf
• 1/4 cup chopped flat-leaf parsley leaves
• 2 tablespoons herb vinegar or red wine vinegar
• 1/4 cup plus 1 teaspoon extra-virgin olive oil
• 1 1/4 teaspoons sea salt
• Freshly ground pepper
• 1/4 cup plus 1 tablespoon creme fraiche or thick, natural plain yogurt
• Juice of 1 lemon
• 12 slices pancetta (Italian bacon)
• 12 asparagus spears
• 12 large or 16 small scallops
• 24 sage leaves

Cover the lentils with water by 1 inch in a medium saucepan; add the garlic, tomato, potato and bay leaf. Heat to a boil over medium-high heat; lower heat to a simmer. Cook until lentils are tender but still holding their shape, about 25 minutes. Drain, leaving about 1/4 cup of the water in the pan, stirring to combine; discard bay leaf. Transfer the potato, tomato and garlic to a medium bowl; mash with a fork. Return mixture to lentils. Stir in the parsley, vinegar and 2 tablespoons of the olive oil, stirring to combine. Season with 1/2 teaspoon of the salt and pepper to taste; set aside. Season the creme fraiche with lemon juice, pepper to taste and 1/2 teaspoon of the salt; set aside.

Heat a large skillet over medium-high heat; add the pancetta. Drizzle with 1 teaspoon of the olive oil. Cook, turning once, until golden and crisp, about 2 minutes per side; transfer to a platter. Add the asparagus and scallops to skillet; season with the remaining 1/3 teaspoon of salt and pepper to taste.

Cook, turning occasionally, until the scallops are golden on both sides, about 2 minutes per side; transfer to the platter. Add the remaining 2 tablespoons of the olive oil; place the sage leaves in the skillet. Cook, turning once, until leaves are crisp, about 40 seconds. Transfer to the platter.

Divide the lentils among four plates; top each plate with three or four scallops. Scatter the pancetta over the scallops. Place sage leaves and asparagus equally around the plate. Serve with a good dollop of the creme fraiche mixture.

Per serving: 548 calories (38 percent from fat), 24 g fat (5 g saturated), 22 mg cholesterol, 57 g carbohydrates, 29 g protein, 1,202 mg sodium, 19 g fiber.

(Adapted from “Cook With Jamie” by Jamie Oliver, Hyperion.)

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