Ingredients (for 2 people) :
- 6 scallops
- 125 g of lenses
- 1 carrot
- 1 onion
- 1 clove of garlic
- 130 g cream
- 1 dl whole milk
- 1 cube of vegetable broth
- Some fillets with olive oil
- Coarse salt, salt and pepper

Heat a drizzle of olive oil in a stove Neoflam, sweat (cook food slowly in fat, to remove water) chopped onion and a clove of garlic, split in two and degermed, add 125 g lens, moisten with 3 dl of boiled vegetables, boil.
Add the pieces of carrot split into quarters lengthwise, salt and cook for 25 minutes to simmer.

After cooking, drain the lentils, broth recover. Bring the broth to a boil, reduce by half. Stir in 50 g of cream, let it thicken a bit, add the lentils.

Season 6 scallops of salt and pepper on each side.
Heat a drizzle of olive oil in a pan and cook quickly Neoflam scallops over high heat, and the color 1 minute on each side. The book on a grid.

Chef's tip :
Serve lentils and scallops in a hollow plate.