Warm lentil salad with chorizo and scallops
Ingredients
For
4
personnes
- 250g of green lentils from Le Puy
- 2 shallots
- 1 bay leaf
- 100g chorizo, sliced
- 12 scallops
- 100g rocket
- 5 tablespoons of olive oil from the Vallée des Baux de Provence PDO
- 2 tablespoons of sherry vinegar
- salt, pepper
Tip
For a cheaper lentil salad recipe, replace the scallops with a soft-boiled or poached egg.
Instructions
Peel and finely chop the shallots. Place them in a saucepan with the lentils, the bay leaf and a little salt, and bring to the boil. Leave to cook for about 20 minutes, then drain.
- Fry the chorizo slices in a frying pan without adding any oil, drain them, then fry the scallops in the same pan for 2 minutes on each side, and set them aside.
- Remove from the heat, then pour the vinegar and olive oil into the frying pan. Add the lentils and stir. Leave to cool slightly before adding the chorizo slices, rocket and scallops. Divide between the plates.
Tip
For a cheaper lentil salad recipe, replace the scallops with a soft-boiled or poached egg.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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