No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Scallops with Crisped Speck and Herbed Lentils

Speck is a flavorful smoked ham that's a specialty of the South Tyrolean region of Italy. You can use thinly sliced prosciutto di Parma or another cured ham instead.

  • Servings: 4
Scallops with Crisped Speck and Herbed Lentils

Source: Martha Stewart Living, June 2007


  • 1 cup French green lentils
  • 1 celery stalk, cut into 1/4-inch dice (about 1/2 cup)
  • 1 shallot, coarsely chopped (about 1/4 cup)
  • 1 tablespoon fresh thyme leaves
  • 1 dried bay leaf
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • Freshly ground pepper, to taste
  • 4 ounces Italian speck (such as speck Alto Adige), cut into 8 thin slices
  • 12 sea scallops (about 1 1/4 pounds), tough muscles removed
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 cups (about 2 ounces) baby spinach
  • 1 teaspoon balsamic vinegar


  1. Combine lentils, celery, shallot, thyme, and bay leaf in a saucepan. Add enough cold water to cover by 3 inches. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until lentils are tender but not mushy, about 15 minutes. Drain, and discard bay leaf. Return lentils to pan. Stir in 3 tablespoons oil, 1 1/4 teaspoons salt, and pepper. Cover to keep warm.

  2. Heat a skillet over medium heat. Lay 4 slices speck in skillet in a single layer. Cook, pressing flat with a spatula and flipping slices if necessary, until crisp on both sides, 5 to 6 minutes. Drain on paper towels in a warm place. Repeat with remaining 4 slices speck.

  3. Return skillet with drippings to medium-high heat. Season scallops on all sides with salt and pepper. Add to skillet, and cook, flipping once, until both sides are golden brown and centers are opaque, about 2 1/2 minutes per side.

  4. Add orange zest, lemon zest, parsley, and chives to the lentils, and stir to combine. Toss spinach with vinegar and remaining 2 teaspoons oil, and season with salt and pepper. Arrange scallops and lentils on 4 plates, and drizzle with oil. Top with speck. Place spinach next to lentils. Serve immediately.

Reviews (0)

Related Topics