Scallops, Lentils and Mushrooms with Creamy Miso Sauce | RICARDO

Ingredients

• ½ cup (110 g) dried Puy lentils, rinsed and drained
• 9 oz (250 g) oyster mushrooms, torn into pieces
• 1 small garlic clove, chopped
• 2 tbsp butter
• 1 tbsp (15 ml) olive oil
• 2 cups (50 g) baby spinach
• ¼ cup (60 ml) white wine
• 1 tbsp (15 ml) white wine vinegar
• 1 shallot, finely chopped
• ¾ cup (180 ml) 15% cooking cream
• 1 tbsp (15 ml) miso (see note)
• 20 scallops (size 20-40), patted very dry
• 1 tbsp butter
• A few chervil leaves (optional)