- ¾ lb. Piece slab of bacon
- 1 tbsp. Coriander seeds
- 2 bay leafs
- 1 tablespoon virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery 2 + 2 sprigs fresh thyme
- 1 cup beluga lentils
- 1 ¾ cups chicken stock
- 2 tablespoons chopped chives
- 8 large sea scallops salt and pepper
Using a small saucepot, add the bacon cover with water, add the coriander seeds, 2 springs of thyme and bay leafs. Bring to a simmer and cook for about 1 ½ hours or until the bacon is tender. Let cool of in the liquid.
Heat the olive oil over medium heat using a saucepot. Add the onion, carrot, and celery, season with salt and pepper and cook until vegetables are softened and onion is translucent, about 6 to 8 minutes. Remove the vegetables and set aside. Using the same saucepot, add the caviar lentils and the chicken stock. Bring to a gentle simmer and add the 2 sprigs of thyme.
Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Add the mixture of cooked vegetables. Season with salt and pepper to taste.
Remove the skin from the bacon and cut 4 slices (1/2 inch thick). Season the sea scallops with salt and pepper on both sides. Heat up a cast iron skillet to medium high heat. Start searing the 4 slices of bacon on both sides until nicely brown. Remove and keep hot. In the same pan sear the scallops about 3 minutes on each side.
Start plating: using 4 preheated plates, display one slice of bacon in the center of the plate. Top with two sea scallops each. Spoon the lentils mixture all around the bacon, sprinkle with chives and top each scallop with a pinch of grenadine-pickled onions. Serve immediately.
GRENADINE PICKLED ONIONS
- 1 small red onions, sliced thinly
- 6 oz. Red Wine Vinegar
- 3 oz. Grenadine
- 1 Sprig of thyme