Lentil-Bay Scallop Salad with Spicy Garlic Vinaigrette and Coriander Roasted Radishes
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Category
Entrees
Ingredients
- 1 bunch radishes, trimmed and halved
- 1 tsp. canola oil
-
½ tsp. The Spice Hunter Ground Coriander
- ½ tsp. kosher salt
- 3 Tbsp. white wine vinegar
- 2 Tbsp. lemon juice
- 1 Tbsp. lime juice
- ½ tsp. lemon zest
- ½ tsp. lime zest
- ½ tsp. kosher salt
-
¼ tsp. The Spice Hunter Coarse Black Pepper
- ½ tsp. Dijon mustard
-
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
- ½ cup canola oil
- ½ cup black lentils, rinsed
- 2 cups chicken stock
- 1 tsp. kosher salt
1 tsp. The Spice Hunter Spicy Garlic Global Fusion Rub
- 1 Tbsp. canola oil
- 1 lb. bay scallops
- 8 cups lettuce mix
- ½ cup feta cheese, crumbled
Radishes:
Vinaigrette:
Lentils:
Scallops:
Salad:
Directions
- For the radishes, combine all ingredients in a small stainless steel bowl and toss until evenly coated. Heat a medium sauté pan over medium heat. Place radishes cut-side down and cook for 2-3 minutes or until golden brown. Flip and cook for another 2 minutes. Remove from heat and set aside.
- For the vinaigrette, place all ingredients except oil in a blender. Blend together until even, smooth mixture forms. While blender is still running, drizzle in the oil. Place dressing in a squeeze bottle and set aside.
- For the lentils, combine all ingredients in a medium sauce pan. Bring to a simmer and cook for 25-35 minutes or until lentils are tender. Strain lentils through a colander. Transfer to a sheet pan and cool.
- For the scallops, add oil to a medium sauté pan over medium-high heat. Add scallops and sear for 1 minute on each side. Remove from heat and set aside.
- Combine radishes, lentils, scallops, almond cheese and lettuce in a medium stainless steel bowl to serve. Toss with vinaigrette until all ingredients are evenly coated.
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