Recipe - Scallops With Red Lentil Pilaf

LENTIL PILAF
2 tablespoon Chopped scallions 2 3
Scallions
1/3 cup Seeded minced green bell
Pepper
1/3 cup Peeled minced carrot about
1 Carrot
One half cup Peeled minced zucchini
About 1 small
One half cup Red lentils
1 cup Nonfat vegetable broth
One half teaspoon Garlic minced
Freshly ground black pepper
2 tablespoon Chopped parsley
SCALLOPS
12 ounce Bay scallops
One half cup Dry white wine
Snipped fresh chives for
Garnish

To make the pilaf, combine the vegetables in a heavy frying pan. Cook for
about 5 minutes over low heat, stirring constantly, until the scallion
wilts.

Add the lentils, stock and garlic. Stir. Bring to a boil over medium heat,
then lower the heat, cover, and simmer for 10 minutes. Stir in the black
pepper and parsley. Take care not to overcook; the lentils should have a
crunch.

While the lentils simmer, bring to a boil enough water to fill a shallow,
flatbottomed baking dish about halfway.

When the pilaf is done, transfer it to four 4ounce custard cups. Place the
cups in the baking dish to keep warm in the hot water while you cook the
scallops.

Preheat a nonstick frying pan over medium heat. Add the scallops and cook
for 30 seconds, stirring constantly. Add the wine and cook for another 2
minutes.

To serve, unmold each cup of pilaf in the center of a dinner plate.
Encircle it with scallops and garnish with chives.

Posted to MCRecipe Digest V1 #144

Date: Tue, 09 Jul 1996 10:37:41

From: PATRICIA KRAMER PIK848@gnn.com

Recipe By : The 99% FatFree Cookbook