Scallops with beluga black lentils
INGREDIENTS LENTILS AND MUSHROOMS 110g (1/2 cup) Beluga black lentils, rinsed and drained 250g (9 oz) oyster mushrooms, torn into pieces 1 small clove of TournevenT organic garlic, chopped 30 ml (2...
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Ingredients
- 110g (1/2 cup) Beluga black lentils, rinsed and drained
- 250g (9 oz) oyster mushrooms, torn into pieces
- 1 small clove of TournevenT organic garlic, chopped
- 30 ml (2 tbsp) butter
- 15 ml (1 tbsp) organic canola oil
- 50g (2 cups) baby spinach
- 60 ml (1/4 cup) white wine
- 15 ml (1 tbsp) white wine vinegar
- 1 shallot, finely chopped
- 180 ml (3/4 cup) 15% cooking cream
- 15 ml (1 tbsp) miso
- 20 large scallops, patted dry
- 15 ml (1 tbsp) TournevenT organic canola oil
- 15 ml (1 tbsp) butter
- A few chervil leaves (optional)
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