Pan-seared scallops with crispy bacon and sage, green lentils and green salad from The Naked Chef (page 84) by Jamie Oliver

  • sage
  • salad greens
  • lemons
  • green lentils
  • bacon
  • scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on June 24, 2020

    Totally agree with the other comment that this way of cooking lentils is really, really good. It'll be my go-to method for lentils in the future. The other elements of the dish were also really good, with the bacon and crispy sage providing a great balance to the scallops. My scallops were very big and thick so needed longer cooking time than the book gave.

  • Allie80 on April 20, 2019

    We gave this 9/10: * Easy to follow recipe, with no complicated or ‘cheffy’ techniques * Nice balance of flavours and textures, go easy on the salad dressing * Great way to showcase beautifully fresh scallops so be sure to find a good local fishmongers if you can * This way of cooking Puy lentils will become a staple recipe for us, I’ve always felt Puy lentils were a bit overrated and never really understood what all the fuss is about. However, having braised them in the oven rather than cooking in a pan on the hob has opened my eyes! These were deliciously soft and moreish. The flavours were nicely balanced and, despite my initial concerns, the rosemary was not overpowering. I took the leftovers to work on Monday with some chicken and they were also delicious when cold.

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