Dayboat Scallops with Coconut Lentils
The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and comforting. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.
Day-boat scallops are harvested from fishing trips that return to port the same day. This is key to their pure, unadulterated flavor as they do not need to be stored on ice at sea for extended periods. Additionally, they are not treated with sodium tripolyphosphate, a common preservative that can degrade the quality of scallops by making them waterlogged and altering their texture and flavor.
Coconut Lentils are a flavorful and aromatic base for the scallops. The red lentils are cooked with coconut milk, which imparts a creamy texture and rich flavor. Turmeric brings warm, earthy flavors and a vibrant hue. Tomatoes, garlic, and onions add depth and savory notes, while lemon and ginger provide bright, zesty accents. Thinly sliced red chile adds the contrasting spicy element while mixed herbs contribute freshness and complexity to the dish.
Steamed Brown Basmati Rice accompanies the dish, providing a nutty flavor and chewy texture that pairs well with the creamy lentils and tender scallops.
Dayboat Scallops with Coconut Lentils Recipe
Coconut Lentils
Ingredients
- 2 T. avocado oil
- 1 large yellow onion, medium dice
- 3 large roma tomatoes, peeled and chopped
- 4 garlic cloves, minced
- 2 1/2 T. grated peeled fresh ginger
- 1 t. ground turmeric
- 1/2 lb. red lentils, rinsed and drained
- 1 1/2 c. water
- 1 can (13.5 fl. oz.) unsweetened coconut milk
- 2 t. coarse sea salt
- several grinds of fresh ground black pepper
- 2 t. grated lemon zest
- 3 T. fresh lemon juice
Method
Heat oil in a large sauté pan. Add onion and cook over medium heat until golden. Add tomatoes, garlic, ginger, and turmeric. Continue to cook another 5 minutes, stirring often.
Add lentils, water, coconut milk, salt and pepper. When hot, reduce heat to low, cover and simmer 25 minutes, stirring occasionally until the lentils are tender.
Remove from heat. Taste for seasoning. Stir in lemon juice and zest.
Seared Sea Scallops
Season cold, dry, day-boat sea scallops (side muscle removed) with a pinch of sea salt. Heat a stainless steel sauté pan over high heat. Add high-heat mild-tasting avocado oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. Cook over high heat for exactly two minutes. Use a timer. Flip the scallops over with a pair of tongs, and cook for one minute only. Serve immediately.
Note
Our fishermen tell us to never let scallops touch fresh water as they soak it up like sponges!
To Plate
- steamed brown basmati rice
- chopped herbs such as cilantro, chives, dill, basil, parsley
- red chile pepper, thinly sliced
- lemon wedges
Spoon rice onto 1/3 of warm shallow bowl. Spoon warm coconut lentils on the other 2/3. Sprinkle generously with chopped herbs.
Arrange scallops over the lentils. Top each scallop with a slice of chile. Serve lemon wedges on the side to squeeze over the scallops.
Note
Lentil recipe adapted from Food & Wine.