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Moroccan-Spiced Scallops and Lentils

Moroccan-Spiced Scallops and Lentils

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  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil, divided
  • 2 1/2 cups (or more) vegetable broth
  • 1 cup red lentils,* rinsed
  • 1/4 cup chopped fresh cilantro plus additional for sprinkling
  • 1 1/2 pounds sea scallops, patted dry

Recipe Preparation

  • Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 2 1/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.

  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.

  • Top lentil mixture with scallops and sprinkle with additional cilantro.

  • *Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 395.51t %Calories from Fat 22.7 Fat (g) 9.99t Saturated Fat (g) 1.17t Cholesterol (mg) 66.11t Carbohydrates (g) 32.48t Dietary Fiber (g) 7.97t Total Sugars (g) 3.11t Net Carbs (g) 24.52t Protein (g) 42.36tReviews Section



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