Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add lentils, broth, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Transfer lentil mixture to a bowl; stir in tomato and next 6 ingredients. Set aside, and keep warm.
Add olive oil to saucepan; place over medium-high heat until hot. Add scallops; saute 7 to 8 minutes or until scallops are opaque.
To serve, transfer lentil mixture to a serving platter, and top with scallops.
Oxmoor House Cooking Light Collection
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