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magazine fasteasyfresh moroccan spiced scallops and lentils
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(115)
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
4.0
(4)
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Pro tip: Make the spice oil a week ahead to cut your prep time in half!
3.0
(3.14)
4.0
(4.02)
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Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.
4.6
(4.6)
Vegan
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Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
5.0
(4.84)
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We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
4.5
(4.5)
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This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.
4.6
(4.64)
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Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.
3.0
(3.17)
Quick
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Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.
5.0
(5)
Easy
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Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Easy
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This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.
4.5
(4.5)
Quick
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This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.
3.3
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Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
4.0
(4)
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There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
4.7
(4.72)
Quick
Quick
4.4
(4.4)
Quick
Recipes
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
4.0
(4.06)
Recipes
A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flavor profile.
4.4
(4.42)
Recipes
Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.
4.6
(4.56)
Recipes
These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.
3.5
(3.5)