Scallop, jerusalem artichoke and lentil salad

Method

     watch video 1. Heat a tablespoon of oil in a saucepan and gently fry the onion, celery and carrot until soft but not coloured.

2. Add the lentils and turn over in the oil to coat. Pour over the water and season with salt and pepper. Bring the pan to the boil, turn down and simmer, uncovered, until the lentils are just tender. This could take anything from 20 -35 minutes depending on the age of the lentils so keep an eye on them - they can turn to mush very quickly.

3. For the vinaigrette: whisk together the vinegar, mustard and extra virgin olive oil with a fork. Add caster sugar, salt and pepper to taste.

4. Drain the lentils and stir 3 tablespoons of the vinaigrette and the parsley while they are still warm.

5. Cook the artichokes in boiling, salted water, to which you've added a good squeeze of lemon (this stops the artichokes discolouring). Once they're just tender, but still have a little bite, slice them into batons. Set aside until you want to serve the salad.

6. Heat 2 tablespoons of the olive oil in a small pan and fry the artichoke slices and the bacon until coloured and cooked through. Be careful not to cook the artichokes so much that they start to fall apart.

7. Toss the salad leaves, bacon and artichoke slices with the some of the remaining dressing and divide between 6 plates, arranging them in the centre. Spoon the lentils around this.

8. Season the scallops. Heat a little olive oil in a frying pan until very hot and fry the scallops, searing them on each side so that they are lightly caramelized and cooked through. This should take about 15-20 seconds on each side, depending on how fat they are.

9. Put the scallops on top of each salad. Drizzle with a little more dressing and serve.

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Ingredients

3 tbsp Olive oil
1/2 onion, very finely chopped
1/2 stick Celery, very finely chopped
1/2 small carrot, very finely chopped
150g puy Lentils
500ml water
2 tbsp finely chopped flat leaf Parsley
350g Jerusalem artichokes, peeled
squeeze lemon juice
100g baby salad leaves
bacon lardons
18 Scallops

For the vinaigrette

2 tbsp white wine vinegar
1 tsp dijon Mustard
150ml extra virgin Olive oil
caster Sugar, to taste

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