Food & Wine No. 1 Recipe From 2024
Red Lentil Akoho Sy Voanio
(Malagasy Coconut Lentils)
Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.
This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.
Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.
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 wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.
Food & Wine wrote:
“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”
Here is my version:
Dayboat Scallops with Coconut Lentils
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.
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.