Food recipes
Moroccan-Spiced Scallops with Lentils
Moroccan-Spiced Scallops with Lentils Ingredients: spices, cumin seed spices, coriander seed spices, cinnamon, ground oil, olive, salad or cooking onions, raw soup, vegetable broth, ready to serve lentils, raw spices,...
Moroccan-Spiced Scallops with Lentils
Ingredients:
spices, cumin seed
spices, coriander seed
spices, cinnamon, ground
oil, olive, salad or cooking
onions, raw
soup, vegetable broth, ready to serve
lentils, raw
spices, coriander seed
mollusks, scallop, (bay and sea), cooked, steamed
Directions:
Mix first 3 ingredients in small bowl.
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
Add onion and saute until translucent, about 4 minutes.
Add 2 teaspoons spice mixture and saute 30 seconds.
Stir in 21/2 cups vegetable broth and lentils.
Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes.
Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat.
Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets.
If unavailable, use green lentils and increase cooking time to about 30 minutes.
Ingredients:
spices, cumin seed
spices, coriander seed
spices, cinnamon, ground
oil, olive, salad or cooking
onions, raw
soup, vegetable broth, ready to serve
lentils, raw
spices, coriander seed
mollusks, scallop, (bay and sea), cooked, steamed
Directions:
Mix first 3 ingredients in small bowl.
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
Add onion and saute until translucent, about 4 minutes.
Add 2 teaspoons spice mixture and saute 30 seconds.
Stir in 21/2 cups vegetable broth and lentils.
Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes.
Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat.
Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets.
If unavailable, use green lentils and increase cooking time to about 30 minutes.