Fried Scallops with Chilli, Sage and Lemon, and Swiss Chard

Earthy, flavourful scallops served with tender lentils and sautéed Swiss chard, finished with chilli, sage, and a squeeze of lemon.

Healthy Seafood High Protein Scallops Dinner Party

Estimated Nutrition

Calories

526.2

kcal / serving

1052.4 kcal total

Carbs

39.1g

per serving

78.1 g total

Fat

24.1g

per serving

48.2 g total

Protein

38.3g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Capers

small, in vinegar, drained

Fruits

piece

Lemon

juice only

LegumesPulses

100

Castelluccio Lentils

NutsSeeds

piece

Garlic

whole clove, peeled

0.5

piece

Garlic

sliced

tsp

Fennel Seeds

crushed

piece

Sage Leaves

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

dash

Extra Virgin Olive Oil

for dressing

Olive Oil

split for cooking and tossing

Seafood

piece

Scallops

with roe, cleaned

Vegetables

500

Swiss Chard

leaves, stems and thick veins removed, halved

piece

Red Chilli

finely chopped

Method

Simmer lentils with a whole garlic clove in water for 20 minutes until tender.

Drain lentils, season with salt, pepper, and extra virgin olive oil, then keep warm.

Blanch Swiss chard in boiling salted water for 3 minutes, drain, and squeeze out excess water.

Fry sliced garlic and fennel seeds in olive oil for 30 seconds.

Add chard to the garlic, season, and keep warm.

Toss scallops with salt, pepper, and olive oil.

Sear scallops in a very hot pan for 1 minute on each side until golden.

Add capers, chilli, sage, and lemon juice to the pan and serve with lentils and chard.