Stewed Lentil Curry with Seared Scallops

Prep time 10 minutes, 

Makes ~1 ½ cups 

Ingredients

Stewed lentils 

• 1 tablespoon coconut oil

• 1 tablespoon each: cumin seeds and coriander seeds

• 1 head garlic, chopped

• 28 ounce can of crushed tomatoes

• 2 tablespoons ginger, minced

• 1 tablespoon turmeric

• 2 teaspoons sea salt

• 1 cup dried brown lentils

• 1-2 teaspoons cayenne powder, optional/season to taste

• 3 cups water/seafood stock/vegetable broth

• 2 15 ounce cans coconut milk

• ~15 grape tomatoes, halved

• 1 cup chopped cilantro

Seared Scallops 

• 10 medium to large scallops 

• 1 tablespoon cooking oil (high smoke point) 

• 1 tablespoon butter

• ½ teaspoon sea salt 

• ½ teaspoon spicy honey 

Garnish: toasted cashews, coconut, sesame seeds, cilantro 

Preparation

1. Apply medium heat to a large sauce pan and add coconut oil, cumin and coriander seeds Toast for ~60 seconds or until golden brown. 

2. Deglaze with crushed tomatoes, then add turmeric, cayenne, sea salt and minced ginger. Add lentils, water/stock and coconut milk. Combine ingredients well and bring to a boil.

3. Cover and lower heat to simmer. Allow for the lentils to stew until tender, roughly 60 minutes. Add additional water/stock as needed. Once fully cooked, mix in ⅔ cup of cilantro. 

4. Rinse and pat dry scallops so they are sticky. With 10 minutes of cook time remaining for the lentils, heat 1 tablespoon of cooking oil and 1 tablespoon butter in a large saute pan over medium to high heat.  

5. Once hot, add scallops and make sure to avoid crowding the pan. Season with sea salt and spicy honey. Cook for 2-3 minutes or until golden and caramelized. Flip with tongs and cook for an additional 2-3 minutes. 

6. Add a portion of stewed lentils to the serving dish and top with seared scallops. Garnish with toasted cashews, additional cilantro and sesame seeds.

7. Enjoy!