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Green on Greens with Scallops

Early Summer 2018
F2018m3007.jpg
food and drink

BY: Lucy Waverman

Use the darker lentils called lentils du puy if you can find them, as they retain their shape well. Make the salad ahead, but sear the scallops just before serving. Salsa verde is a popular green sauce that turns into a spectacular salad dressing when whisked with extra olive oil. Substitute whatever fresh green herbs you like in the salad. Use either sweet or spicy pancetta depending on your taste.

1 cup (250 mL) green lentils
2 slices lemon
2 whole dried small chilies
Salt and freshly ground pepper

SALAD
2 packed cups (500 mL) arugula
2 packed cups (500 mL) baby spinach
1 cup (250 mL) frisée
2 tbsp (30 mL) tarragon leaves
2 tbsp (30 mL) torn basil leaves
2 tbsp (30 mL) torn mint leaves

SALSA VERDE VINAIGRETTE
½ cup (125 mL) olive oil
⅓ cup (80 mL) coarsely chopped Italian parsley
3 anchovy fillets, finely chopped
2 tbsp (30 mL) capers
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) grated lemon zest
½ tsp (2 mL) finely chopped garlic
Salt and freshly ground pepper to taste

SCALLOPS
12 large scallops, about 10 to 12 per lb (455 g)
3 oz (85 g) sliced pancetta
2 tbsp (30 mL) olive oil

1 Place lentils in a pot and cover with water by 1 inch (2.5 cm). Toss in lemon slices and chilies. Bring to a boil over high heat. Cover, reduce heat to medium and simmer for 20 to 25 minutes, or until lentils are tender. Drain and discard lemon and chili. Cool. Season to taste with salt and pepper.

2 Combine arugula, spinach, frisée and herbs in a large bowl. Stir in lentils.

3 With a stick blender or by hand, combine olive oil, parsley, anchovies, capers, lemon juice, lemon zest and garlic until well combined. Season to taste with salt and pepper. Toss ½ cup (125 mL) with the lentil mixture, adding more as needed. Extra vinaigrette will keep for a week.

4 Season scallops with salt and pepper. Arrange pancetta slices in a large skillet and cook over medium heat until crisp but not browned, about 3 minutes. Remove to a paper-towel-lined plate. Cut slices in half.

5 Add oil to same skillet over high heat. When very hot, add scallops and cook for 2 minutes. Turn scallops, and fry another 2 minutes or until outside is browned and the centre is still opaque. Toss the warm pancetta and scallops with the salad and serve immediately.



Serves 4 as main course, 6 as appetizer

F2018m3007.jpg
food and drink

Green on Greens with Scallops

Early Summer 2018

BY: Lucy Waverman

Use the darker lentils called lentils du puy if you can find them, as they retain their shape well. Make the salad ahead, but sear the scallops just before serving. Salsa verde is a popular green sauce that turns into a spectacular salad dressing when whisked with extra olive oil. Substitute whatever fresh green herbs you like in the salad. Use either sweet or spicy pancetta depending on your taste.

1 cup (250 mL) green lentils
2 slices lemon
2 whole dried small chilies
Salt and freshly ground pepper

SALAD
2 packed cups (500 mL) arugula
2 packed cups (500 mL) baby spinach
1 cup (250 mL) frisée
2 tbsp (30 mL) tarragon leaves
2 tbsp (30 mL) torn basil leaves
2 tbsp (30 mL) torn mint leaves

SALSA VERDE VINAIGRETTE
½ cup (125 mL) olive oil
⅓ cup (80 mL) coarsely chopped Italian parsley
3 anchovy fillets, finely chopped
2 tbsp (30 mL) capers
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) grated lemon zest
½ tsp (2 mL) finely chopped garlic
Salt and freshly ground pepper to taste

SCALLOPS
12 large scallops, about 10 to 12 per lb (455 g)
3 oz (85 g) sliced pancetta
2 tbsp (30 mL) olive oil

1 Place lentils in a pot and cover with water by 1 inch (2.5 cm). Toss in lemon slices and chilies. Bring to a boil over high heat. Cover, reduce heat to medium and simmer for 20 to 25 minutes, or until lentils are tender. Drain and discard lemon and chili. Cool. Season to taste with salt and pepper.

2 Combine arugula, spinach, frisée and herbs in a large bowl. Stir in lentils.

3 With a stick blender or by hand, combine olive oil, parsley, anchovies, capers, lemon juice, lemon zest and garlic until well combined. Season to taste with salt and pepper. Toss ½ cup (125 mL) with the lentil mixture, adding more as needed. Extra vinaigrette will keep for a week.

4 Season scallops with salt and pepper. Arrange pancetta slices in a large skillet and cook over medium heat until crisp but not browned, about 3 minutes. Remove to a paper-towel-lined plate. Cut slices in half.

5 Add oil to same skillet over high heat. When very hot, add scallops and cook for 2 minutes. Turn scallops, and fry another 2 minutes or until outside is browned and the centre is still opaque. Toss the warm pancetta and scallops with the salad and serve immediately.



Serves 4 as main course, 6 as appetizer

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