Scallop and Shrimp Skillet with Warm Leek Saffron Cream, Green Lentils, and Lemon Oil

Instructions

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   1. In a medium saucepan, combine the green lentils with 480 ml (2 cups) of the fish or seafood stock and a pinch of salt. Bring to a boil, reduce the heat, and cook for 22 to 25 minutes until tender but still holding their shape. Drain only if there is excess liquid and keep warm.

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   2. While the lentils cook, make the lemon oil: in a small bowl, mix 45 ml (3 tbsp) olive oil, the lemon zest, 2 tablespoons chopped parsley, and 1 tablespoon lemon juice. Stir well and set aside.

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   3. In a wide skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the leek and shallot with a pinch of salt and cook for 5 to 6 minutes until soft. Add half of the chopped garlic and cook 30 seconds more.

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   4. Add 60 ml (1/4 cup) of the white wine and reduce for 1 minute. Pour in 240 ml (1 cup) of the remaining stock and the saffron threads. Cook for 3 minutes. Add the heavy cream and simmer gently for 3 to 4 minutes until lightly thickened. Blend if you want a smoother texture or leave it rustic. Keep warm over very low heat.

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   5. In a bowl, toss the shrimp with the sweet paprika, the remaining chopped garlic, 15 ml (1 tbsp) olive oil, a pinch of salt, and black pepper.

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   6. Pat the scallops very dry with paper towels and season them with salt and black pepper. Heat a large skillet over medium-high heat and add 15 ml (1 tbsp) olive oil and 14 g (1 tbsp) butter. Sear the scallops for 1 1/2 to 2 minutes per side until caramelized and just cooked through. Remove and set aside.

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   7. In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until pink and juicy. Pour in the remaining 60 ml (1/4 cup) white wine to deglaze and cook for 30 seconds. Remove from the heat.

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   8. Toss the warm lentils with 1 tablespoon lemon juice, the Dijon mustard, 1 tablespoon chopped parsley, and 14 g (1 tbsp) butter. Adjust with salt and black pepper.

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   9. To serve, spoon the lentils into shallow bowls, add the warm leek saffron cream, arrange the scallops and shrimp on top, and finish with the lemon oil and the remaining chopped parsley.

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    10. If you want to warm the plates, place them in the oven at 80 °C (175 °F) for 5 minutes before plating.