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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

402 calories; calories from fat 15%; fat 6.8g; saturated fat 0.7g; mono fat 2.7g; poly fat 1.1g; protein 39.3g; carbohydrates 48.5g; fiber 0g; cholesterol 37mg; iron 0mg; sodium 408mg; calcium 0mg.
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