For 4 people

200g. of Green Lentils of Puy
1 bouquet garni
8 g. of gelatin sheets
4 large scallops
1 small fennel
2 carrots
2 hard-boiled eggs
1 tablespoon of capers
1 shallot
Fresh aromatic herbs
Olive oil
Balsamic vinegar

Cook the Green PUY Lentils with a very fragrant bouquet garni. Drain, and reserve a quarter of a liter of cooking juice in which you will melt the gelatin.
Quickly fry the large scallops.
Prepare the filling "hure way".
Finely dice the fennel and carrots and blanch them for three minutes. Drain. Sweat them quickly in olive oil. Make a reservation.
Chop the hard-boiled eggs, capers, shallot and some fresh herbs (chives, parsley, chervil...).
Toss this filling with the cooked lentils.

Fill four molds (pyramids or cones) halfway with the lentils. Place a scallop in the center of the assembly. Complete with lenses. Fill to the top with the jellied juice. Allow to set in the cold.
Turn out gently

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