Sunday Supper: Seared Scallops with Lentils
Ingredients
- Olive oil
- 1 small onion, finely diced
- 1/2 pound lentils (i use de puy)
- 5 cups chicken stock (or water in a pinch)
- Pinch of ground cumin
- Kosher salt and cracked black pepper
- 1 – 1 1/2 pounds scallops, cleaned and patted dry
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