Pan-seared Sea Scallops With Lentils, Bacon, And Cider Reduction

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Ingredients

Mascarpone Cream
  • 1/2 cup dry white wine
  • 2 tablespoons chopped shallots
  • 1/4 cup whipping cream
  • 1/4 cup mascarpone cheese
  • 1 teaspoon finely grated lemon peel
  • 1/2 teaspoon chopped fresh chives
Cider reduction
  • 2 cups apple cider
  • 1 cup apple cider vinegar
  • 1/4 cup chopped shallots
Lentils
  • 6 whole cloves
  • 1 medium onion, peeled
  • 6 cups water
  • 1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
  • 2 bay leaves
  •  
  • 6 slices thick-cut applewood-smoked bacon, cut crosswise 1/4-inch thick
  • 1/4 cup chopped shallots
  •  
  • 1 teaspoon chopped fresh thyme
Scallops
  • 6 tablespoons butter, divided
  •  
  • 18 sea scallops, patted dry
  • 2 tablespoons olive oil

Description

This Delicious Seafood Dish Is A Masterful Balance Of Sweet, Salty, Earthy, Smoky, And Tangy.

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