Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Succulent sea scallops are a sharp contrast to crisped speck -- a spiced, cured ham. The melding of salty and sweet is moderated by the fresh yet earthy flavors of spinach and lentils.

Martha Stewart Living, June 2007

Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Cook's Notes

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.

Advertisement

Reviews