Coconut Saffron Scallops on a Bed of Lentils & Couscous – Lentils.org

Ingredients

• ¾ cup (175 mL) vegetable stock
• 1 Tbsp (15 mL) golden raisins, finely chopped
• ½ cup (125 mL) dry, medium couscous
• 1 cup (250 mL) cooked French green lentils
• 2 Tbsp (30 mL) fresh chopped cilantro, reserve some for garnish
• 1/2 lemon, juice plus zest
• 1 Tbsp (15 mL) olive oil
• salt and ground black pepper, to taste
• 1 Tbsp (15 mL) canola oil
• 12 large fresh scallops, abductor muscles removed
• ¼ cup (60 mL) white wine
• 2 Tbsp (30 mL) finely minced shallot
• 1 tsp (5 mL) grated fresh ginger
• 1¼ cup (310 mL) coconut milk (regular, not light)
• ¼ tsp (1 mL) saffron threads