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5 from 1 vote

Diver Caught Scallops with Lentils and Bacon

Scallops with Lentils and Bacon is ideal as a fantastically tasty starter or suitably scintillating summery lunch or supper served with crusty French bread.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: French
Keyword: Scallops
Author: Christian


  • 18  diver caught Jersey Scallops washed and patted dry
  • 200 grams Puy Lentils
  • 6 slices Smoked Streaky Bacon cut into very thin strips
  • 1 punnet Vine Cherry Tomatoes
  • 4 Banana Shallots peeled and very finely chopped
  • 1 large Carrot peeled and very finely chopped
  • 1 stick Celery washed and very finely chopped
  • 1 clove Garlic peeled and crushed
  • 450 ml quality Chicken stock
  • 250 ml good dry Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • tablespoon  Tomato Purée
  • Freshly squeezed juice of 1 Lemon
  • ½  tablespoon  Soft Brown Sugar
  • 100 gr Jersey Butter
  • 75 ml good Olive Oil
  • 2 Bay leaf
  • 2 Cloves


For the Lentils

  • First, wash the lentils in a sieve under cold running water. In a medium size, heavy-bottomed saucepan heat the cider, vinegar, half the shallots, a bay leaf, and the cloves. Reduce the volume by three quarters and strain into a small pan or bowl, add the sugar and season well then set aside. 
  • Heat thirty grams of butter and twenty-five milliliters of oil in a second heavy bottomed pan and sauté the bacon pieces until crisp for about ten minutes. Remove the bacon with a slotted spoon and place on some kitchen paper to drain. Sauté the remaining shallots, carrots, and celery for twenty minutes until soft gently colouring to add extra flavour. 
  • Stir in the tomato purée, thyme, and garlic and cook for a further minute, add the lentils and stock and bring up to a gentle simmer. Season well and cook until tender, stirring occasionally for around half an hour. The lentils will absorb the flavours of the stock and vegetables, add a little boiling water if they start to stick. Once the lentils are soft add the cherry tomatoes and stir.

For the Scallops

  • Melt fifty grams of butter with a good splash of oil in a large heavy bottomed sauté pan over medium-high heat. When the butter is foaming add half the scallops, then and only then season generously and cook until brown. This normally takes around two minutes, flip over the scallops and cook for one more minute.
  •  Place the scallops on kitchen paper and keep warm and wipe out the pan. Cook the remaining scallops and drain. Gently warm the lentils and bring the cider reduction to a simmer. Whisk the remaining cold butter into the cider sauce and remove from the heat.
  • To serve place some lentils or a plate in each scallop shell and top with the scallops and bacon pieces. Drizzle with the cider sauce and top with the herbs.


Allergens in this recipe are;
Celery     Milk Oyster
Please see the Allergens Page