Ingredients

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 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

Lentilles Du Puy Are Lighter Than Other Lentils And Hold Their Shape Especially Well During Cooking.

View Full Recipe