Seared Qualicum Scallops with Smoked Bacon and Puy Lentil Ragoût

Ingredients

Yield:

5 Portions

• Smoked Bacon Ragout

  • 4 slices double smoked bacon, cut into 1/4-inch strips
  • 1 medium yellow onion, chopped
  • 1 large carrots small diced
  • 1 rib celery small diced
  • 2 cloves garlic, minced
  • 5 lb green dry lentils, rinsed in cold water
  • 1l chicken stock
  • 1/2 teaspoon fresh thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley, with a little extra for garnish
  • 1 cup sherry or dry red wine

• Sherry Vinaigrette

  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) sherry vinegar
  • 1 small clove garlic, minced
  • 1/2 tsp (2 mL) local dijon mustard
  • 1 tsp honey

• Qualicum Bay Scallops

  • 15 Qualicum Bay scallops
  • 20 sundried grape tomatoes
  • 20 pcs chanterelle mushroom (or other local variety, yellow foots, morels)
  • 1 bunch pea sprouts
  • salt & pepper to taste
  • olive oil

Preparation

Difficulty:

medium

Time:

20 Minutes

1. Smoked Bacon Ragout

   • Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat. Add the bacon and cook until much of the fat has rendered out and the bacon is browned and cooked through, about 10 minutes.
   • Add the carrots, onions, celery, stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant. Deglaze with sherry or dry red wine
   • Add the rinsed lentils, stock, thyme, bay leaf. Add a teaspoon of salt and some pepper. You will season more to taste later. Bring to a boil and reduce the heat to a simmer. Cook partially covered until lentils are tender, about 30 minutes. Add more seasoning if necessary.

2. Sherry Vinaigrette

   • In small bowl, whisk together oil, vinegar, garlic, mustard and honey; set aside.

3. Qualicum Bay Scallops

   • Season scallops with salt and white pepper
   • Sear scallops in med heat pan for 2 min on each side
   • Flip after golden brown
   • Remove from pan
   • Season Mushrooms with Salt and Pepper, Heat Pan to med high heat. Saute mushrooms in Olive Oil until Caramelized

4. To Plate

   • Spoon bacon ragout on plate, Place 3 scallops on top of each plate.
   • Garnish with mushroom and tomatoes and pea shoots.
   • Drizzle sherry vinaigrette over top and neatly on plate.