Scallops With Puy Lentils

INGREDIENTS:
16 plump scallops with corals, cleaned 
2 oz green lentils, rinsed 
10 fl oz hot stock made with Swiss bouillon powder 
2 dssps groundnut oil 
1⁄2 medium onion, peeled & chopped 
1 fat clove garlic , crushed 
1 " root ginger, peeled & finely grated 
2 large ripe tomatoes, skinned & chopped 
1 dssp cardomon pods, seeds removd & reserved 
2 oz unsalted butter 
1 tbsp creme fraiche 
Juice of 1⁄2 lemon 
3⁄4 oz fresh coriander, chopped 
Salt & black pepper 

DIRECTIONS:
1. Put the lentils in a saucepan with the stock and a pinch of salt. Simmer gently with a lid on for 40-45 minutes until very soft and beginning to break up. Drain and reserve the cooking liquid 
2. Heat half the oil in a medium sized frying pan over a medium heat. Add the onion, ginger and garlic and fry until pale golden- about 8 minutes. 
3. Add the cardamon seeds, stir for a few seconds then add the tomatoes and two thirds of the cooked lentils plus all their cooking liquid. Tip into a food processor and whizz to a puree then return to the pan and add the remaining lentils. The dish can be made in advance up to this point. 
4. Reheat the lentil puree. Whisk in the butter, creme fraiche and lemon juice and season to taste. Add the chopped coriander and keep warm while you cook the scallops. 
5. Heat a large frying pan over a high heat. Dry the scallops with kitchen paper. When the pan is searing hot lightly brush them on both sides with the remaining olive oil and season with salt & pepper. 
6. Add to the pan and cook without moving for a minute until the underside is dark brown and caramalized. Turn over and cook for another 30 seconds on the other side. You want a golden caramalized outside and a barely cooked inside. 
7. Arrange the scallops on warmed serving plates and spoon over the lentil sauce. This can be served as a starter .