Scallops and Black Beluga Caviar Lentils with Microgreens and Paneer Croutons
From Market to Mouth Never Looked So Good!!
This week I had the privilege to partner with McEwan Foods to create a recipe with a number of their amazing McEwan’s Own products. For those of my readers outside of Toronto and Canada, McEwan’s Food is the Gourmet grocery store brainchild of celebrity chef Mark McEwan.
This isn’t just your ordinary grocery store, or frankly even your typical gourmet one either. If you’re a foodie in any way, it will feel to you like I imagine it would to a small child who has just been transported onto an entire planet of candy! I found myself almost at a standstill when I first walked in, trying to figure out where to start or what I wanted to look at first! You can find the store at The Shops of Don Mills, 38 Karl Fraser Rd.
I would say they have almost every ingredient any chef, or wanna be chef, could ever imagine. In addition there is a seemingly endless amount of beautiful baked breads, the best artisanal vegetables and cheeses galore. The nice thing is that with all of the McEwan’s Own products (ranging from pasta sauces, salad dressings, soups, chutneys, prepared foods to dips), everyone will look like a chef in their home kitchen.
I then found myself drawn to the meat and fish departments. They have wagyu beef, thick veal chops that would make you swoon and short ribs I felt I couldn’t leave behind!
When I arrived I quickly assessed the departments and came up with my recipe. Two things came to mind quickly…scallops and brussel sprouts! With that I decided I needed a crust, so in came the McEwan’s Own Sesame crust with garlic and horseradish. My original thought was to roast the sprouts and toss them in McEwan’s Caesar dressing but that changed as soon as I laid eyes on the microgreens. I’m a vegetable-a-holic and the smaller or more unique they are the better. So in came shaved sprouts, radish and microgreen salad with a mixture of purple sprouts, arugula and cilantro.
I still felt the dish was in need of something weighter and lentils fit the bill nicely…but let me tell you these aren’t your run of the mill lentils. Black Beluga Lentils are nuttier, denser and creamier. I use them whenever they’re being served on their own. I could eat these lentils with a drizzle of olive oil and goat’s cheese every day of the week happily! For those of you that aren’t familiar with what paneer is or have ever used it before, it’s a dense fresh cheese common in South Asian cuisine. Its unaged and doesn’t melt which is why it’s a fantastic cheese to fry. It gets a golden crust very easily.
My craving for McEwan’s won’t be easily quenched….guess I’ll just have to go back again this week!
- 1 cup Black Beluga Lentils
- 4 cups chicken stock
- 4 garlic cloves, peeled
- ¼ teaspoon pepper
- 4 Tablespoons McEwan’s Own Ice Pressed Extra Virgin Olive Oil
- 4 large scallops
- 1 egg white, lightly beaten
- ½ cup McEwan’s Own Sesame crust
- 1 tablespoon butter
- 3oz paneer, cut into ½ inch cubes
- 2 cups Microgreens (arugula, pea sprouts, cilantro)
- 10 Brussel sprouts, shaved
- 4 radishes, shaved
- 3 tablespoons McEwan’s Own Caesar Dressing
- 2 tablespoons McEwan’s Own Sweet Mango Relish
- Place lentils, stock, garlic and pepper in a medium sauce pan on high and bring to a boil. Lower heat and simmer for 30 min or until lentils are tender. Drain excess stock. Puree garlic cloves with 2 tablespoons of olive oil and stir into lentils. Keep warm.
- Pat scallops dry, dip into egg whites and the sesame crust. Sear in a hot stainless sauté pan with butter for 2 min per side.
- Place paneer and 1 tablespoon olive oil in a sauté pan at medium high and cook until each side is golden. Approx. 30 seconds per side
- Toss microgreens, Brussel sprouts and radish with Caesar dressing.
- To plate: Make a small pool of lentils and place to 2 scallops in the center of them and top with ½ teaspoon of mango relish. Place Microgreens to the side along with paneer. Very lightly drizzle a touch more olive oil over scallops and lentils. Season with salt and pepper to taste.
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