This recipe was inspired from the Scallops Risotto that I had from B's bday dinner at Cava. I liked it so much that I wanted to recreate it without using arborio rice. Yes, I know arborio rice is an important component of making risotto. But who said you have to follow the rules? Certainly not in my kitchen. Lentils will do and yes I am still in my lentils cooking craze. LOL! It turned out great in my opinion. Vegetarians can easily use this recipe without the scallops and shrimp.
Contessa's Shrimp and Scallop Lentil Risotto
one cup of French green lentils
one half cup of heavy cream
half a cup of tomato paste
two chopped tomatoes
salt and pepper to taste
freshly grated parmesan cheese
herbes de provence
Let three cups of water coming into a boil and add your lentils to the boiling water and let it simmer for 30 to 40 minutes until cooked and tender. Drain and let it cool. Saute chopped shallots for a few minutes and add tomatoes and stir together. Stir in your lentils, tomato paste and heavy cream. Let it simmer and add your parmesan cheese. Season to taste. Plate and add your seared shrimp and scallops (both seasoned with salt, pepper, and paprika) of top. Don't forget to sprinkle more cheese as well.
Happy Fasting! Bisous, Contessa