Scallops, Lentils and Mushrooms with Creamy Miso Sauce

Scallops, Lentils and Mushrooms with Creamy Miso Sauce

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4

Categories

Ingredients

  • Lentils and Mushrooms

    • ½ cup (110 g) dried Puy lentils, rinsed and drained
    • 9 oz (250 g) oyster mushrooms, torn into pieces
    • 1 small garlic clove, chopped
    • 2 tbsp butter
    • 1 tbsp (15 ml) olive oil
    • 2 cups (50 g) baby spinach
  • Sauce

    • ¼ cup (60 ml) white wine
    • 1 tbsp (15 ml) white wine vinegar
    • 1 shallot, finely chopped
    • ¾ cup (180 ml) 15% cooking cream
    • 1 tbsp (15 ml) miso (see note)
  • Scallops

    • 20 scallops (size 20-40), patted very dry
    • 1 tbsp (15 ml) olive oil
    • 1 tbsp butter
    • A few chervil leaves (optional)

Preparation

  • Lentils and Mushrooms

  • Sauce

  • Scallops

Note from Ricardo

Miso is a fermented, salty condiment paste that is diluted before using. Originally from Japan, it is now made in Quebec. There are numerous types of miso (made with soy or rice) as well as added flavours (nori, herbs, mushrooms). Miso can be found in the refrigerated section of most grocery stores.

Personal Note