For 4 people

16 large scallops without coral
400 g of green lentils from Le Puy
75 cl of chicken broth
20 cl of white wine
2 cloves of garlic
The juice of half a yellow lemon
4 tablespoons of rapeseed oil
1 bay leaf
Salt and pepper

Lentils "like risotto":

Cook the lentils in a pot of salted water with 100 g of smoked bacon (cold start) for 20 minutes;
When they are almost cooked (still a little crispy), remove the smoked bacon and drain;
In a saucepan, brown the garlic cloves (previously crushed with the flat of the knife) in a little oil. Add the lentils and white wine;
Let evaporate while stirring, then add the chicken stock;
Boil for about 25 minutes, adding the bay leaf;
When liquid has completely evaporated, stir and remove from heat

Scallops:

In a hot, lightly oiled skillet, cook the scallops, making sure to caramelize each side;
In the center of a round plate, place a few spoonfuls of lentils;
Arrange the four scallops on top and a bunch of parsley;
Serve.

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