What Happens When A Person Is Baptised

scallops, red lentils

Red lentils:
100 g Red lentils
100 ml vegetable stock
2-3 spring onions
sea salt
sugar
3 tablespoons olive oil
3 stalks parsley
2 tablespoons honey vinegar (Melfor)
Piment d'Espelette

scallop: Wash the lentils in a colander and:

butter
scallops
sea salt
sugar

garlic rosemary thyme

red lenses. In the meantime, the vegetable Add the lentils and heat. Make sure that all are in the liquid. The heat switch at a low level and with the lid closed in about 10 - 12 minutes to cook al dente. The best try in between!

clean the spring onions and cut into very thin rings, salt and mix a little sugar. Towards the end of the cooking time to give the lentils and let simmer briefly.

the parsley leaves from the stems and chop. give with the olive oil in a tall jar, season with salt and sugar and blend with the magic wand very fine.

Once the lentils are cooked, season with vinegar and about 3 / 4 of the parsley oil. This should still be held in the warm condition. The lenses may 1 - sit for 2 hours. Season to taste before serving with Piment d 'Espelette, salt and sugar. Anyone who wants can also add black pepper.

scallops: Heat
The butter in a nonstick pan. press the garlic and add them with the rosemary and thyme to the fat.

Season the scallops with salt and brown well in hot fat. Warning: can not burn, caramelize the surface. Then turn and cook the second side is also good.

serve:
give the lentils a circle on the plate, place the scallops. Something of the remaining parsley oil and give a little Fleur de Sel it.

variations:
- cleaning the lettuce
A few lettuce leaves and garnish the lenses
- Salicorne
Some of the seaweed and cut into bite-size the lenses

garnish and before I have all Guests receive a lot of information on variations. Instead of red lentils, of course, are Beluga, Puy, and, and, and .... possible. In other textures (eg soup) and other "premiums" could also be varied.