6 medium to large fresh scallops ‘Save a few pounds and buy frozen if on a tight budget’
250g Puy lentils ‘Pre cooked bag’
100g Kimchi ‘Plus a little juice from the bag’
80g Mixed Samphire & Sea beet
Small knob of butter
Pinch of sea salt
You’ll only need one medium sized pan from start to finish for this dish. Heat the pan and add a small glug of olive oil. Wait until the pan just starts to smoke a little then season scallops with a pinch of salt,
Add to the pan and let cook on one side for just over one minute. As hard as you find it try not to move or touch the scallops while cooking so you’ll end up with a really nice golden colour. Flip the scallops and cook other side for 10 seconds remove from the pan onto tray lined with kitchen paper.
Wipe the pan clean, Add a small Knob of butter and lightly cook the sea vegetables for a minute remove from the pan onto the same tray as the scallops.
Now last but not least add the lentils and kimchi to the pan and heat through, Season to taste and serve!
Make your own “Dirty Dish” following my recipes and be sure to tag @isaaccarew on social media along with the hashtag #TheDirtyDishes
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