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Vital Statistics

Preparation Time

5 minutes

Cooking Time

45 minutes




  • 200g puy lentils, rinsed
  • 1 Bart Bouquet Garni
  • 2 tbsp olive oil
  • 12 large scallops salt & pepper
  • For the Dressing:
  • 7 tbsp olive oil
  • 4 tomatoes, skinned, de-seeded & chopped
  • 1 tsp Bart Garlic in Sunflower Oil
  • 1 tsp Bart Fines Herbes
  • 1 tbsp balsamic vinegar
  • 1 tsp Bart Basil in Sunflower Oil
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  1. Put the lentils and bouquet garni in a pan. Cover with water and bring to the boil. Simmer, partly covered for 20-30 minutes until tender. Drain and stir in 1 tbsp of oil. Keep warm.
  2. Meanwhile, make the dressing. Heat 2 tbsp of the oil, add the tomatoes, garlic and herbes de Provence and simmer until well reduced and thick.
  3. Stir in the vinegar and basil and season with salt and pepper. Stir in the remaining olive oil. Keep warm.
  4. Heat a dry non-stick frying pan over a high heat. Brush the scallops with oil and sear them in the pan for 2 minutes on each side until golden brown.
  5. Stir the dressing into the lentils and divide between 4 warmed plates. Place the scallops on top.
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