Scallops With Prosciutto And Puy Lentils (adapted From A Recipe From The River Caf | Recipes For Foo
Scallops with prosciutto and Puy lentils, a delicious seafood dish with sage and spinach. Perfect for seafood lovers!
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Ingredients
- 8 thin slices prosciutto
- 1 bunch sage
- 16 scallops
- salt
- freshly ground black pepper
- juice of 1 lemon
- 1 cup cooked puy lentils
- 1 large handful baby spinach leaves
- 1 large handful rocket leaves
- extra virgin olive oil
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