PAN-FRIED SCALLOPS WITH LENTILS, CRISPY PANCETTA AND LEMON CREME FRAICHE

This dish is a favourite at our household. It is a delicious way to eat lentils. It is a recipe from Jamie Oliver and apparently he had it on the menu of his restaurant 'Fifteen' for many years because the customers just loved it. I first made it a few years ago, and only do it when I can find fresh Australian scallops at the shop. Unfortunately when you live in a small country town it is not that often. Perfect dish for a slightly cold autumn evening.

INGREDIENTS

300g puy or Castelluccio lentils
1 bay leaf
3 cloves of garlic
1 potato, peeled
1 tomato
a handful of fresh Italian parsley, finely chopped
champagne vinegar (or red-wine vinegar)
extra virgin olive oil
sea salt and freshly ground black pepper
5 heaped Tbsp creme fraiche or thick natural yoghurt
juice of 1 lemon
2 handfuls of asparagus
12 slices pancetta or smoked streaky bacon
olive oil
12 large scallops, shelled
24 sage leaves

METHOD:
In a saucepan, cover the lentils with water and, to give them great flavour, add the bay leaf, garlic cloves, potato and tomato. 

Bring to the boil and simmer for around 20 to 25 minutes (topping up with water if necessary) until the lentils are tender but holding their shape (ie. not mushy).
Drain off 90 per cent of the water, discard the bay leaf, tomato skin and garlic skin. 

Mash the potato, tomato and garlic into the lentils with a fork.
Add the parsley, around 2 tablespoons of vinegar and 4 tablespoons of extra virgin olive oil. Mix into the lentils and season carefully to taste.

Season the creme fraiche or yoghurt with salt, pepper and just enough lemon juice to give it a twang - the juice of 1 lemon will probably be enough.

Preheat the oven grill to mark 1.
Cut the last 5cm off the asparagus stalks at an angle and discard. Put in a bowl and add a bit of salt and oil and mix. 

Lay the asparagus in a single layer. 

Cook for about 7 minutes or until lightly brown and tender.
Get a very large non-stick frying pan (or two medium ones) hot and lay the pancetta or bacon in it with a little drizzle of olive oil. 

Once golden and crisp, remove to a platter.
Add the lightly seasoned scallops to the pan and cook over a high heat until the scallops are golden on both sides. Remove these to the bacon platter too. 

Finally drizzle in a little more olive oil and lay in your sage leaves. 

Fry on both sides for 40 seconds or so until crisp and remove to the platter.

Divide your lentils between four plates and place 3 or 4 scallops per person on top.
Scatter the bacon over the top of the scallops, with the sage leaves and asparagus sprinkled around the plate.
Serve with a good dollop of your lemon creme fraiche and drizzle with some good extra virgin olive oil.

Serves 4