| Real Life Recipes
Shrimp and Scallop Curried Lentils |
| 2 Can Lentils ¼ Cup Red Peppers ¼ Cup Green Peppers ¼ Cup Spanish Onions 1 Tbsp Curry Powder 1 tsp Chopped Garlic 1 tsp Chopped Ginger 1 Can Coconut Milk 1 Can Clams ¼ Cup Green Zucchini ¼ Cup Yellow Zucchini 1 Tbsp Brown Sugar Salt and Pepper to taste 8 Jumbo Prawns 8 Sea Scallops (Large) 8 Cherry Stone Clams (Steamed to open) In a medium sauce pot Sauté Red and Green Peppers, Onions, Curry Powder, Garlic and Ginger. Add to pot Coconut milk, water from canned Clams and Strained Lentils and cook until Reduced. Add Zucchini, Clam meat, Sugar and cook for another 10 min. Season Lentils with Salt and Peppers and serve or cool rapidly if making ahead of service. In a Sauté pan sear the Scallops, and Shrimps in some oil. (Be sure to season) Add Shrimp, Scallop and Cherry Stone Clams to Hot Lentils. Serve Lentils on 4 plates and place seafood decoratively on top. Yields: 4 servings |