For 4 people

2 glasses of green lentils from Le Puy
4 Saint-Jacques
1 jar of salmon eggs
2 bay leaves sauce
3 shallots
1 sprig of fresh thyme
Salt and pepper from the mill

Brown the shallots in a drizzle of olive oil and add the lentils, cover with water and add the thyme and bay leaf. Season with salt and pepper. Cook over low heat until the lentils are no longer too crisp, but still firm (about 15 minutes).
Snake the scallops in olive oil, two minutes on each side is enough. They must remain pearly. Season with salt and pepper.
Arrange the lentils at the bottom of the serving plates, the scallops on top and the salmon eggs.

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