3tbspfinely chopped fresh herbs (I used marjoram, parsley, and thyme)
extra virgin olive oil
For the Dressing
1/4cupextra virgin olive oil
2tbspbalsamic vinegar
1 1/2tbspdijon mustard
1/2 tspsea salt
Scallops
1lbscallops
butter
sea salt
freshly ground pepper
Instructions
To Cook Lentils
Place lentils and chicken stock in a large saucepan. Cook according to package instructions. Be careful not to overcook them. Drain.
To Make the Marinade
Combine olive oil, balsamic vinegar, dijon, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Whisk to combine. Set aside.
Cook Bacon
Heat a large skillet over medium-high heat. When hot, add thinly sliced bacon. Cook until crisp, stirring often, about 4-5 minutes. Drain bacon on a paper towel lined plate.
Assemble
Transfer lentils to a serving bowl. Toss with marinade, fresh herbs, and bacon.
Grill Scallops
Melt enough butter in a cast-iron skillet to coat the pan.
Add scallops and a pinch of salt and pepper. Cook until brown on both sides.
Serve
Divide lentil salad evenly among four plates. Top with scallops.