Lemon Shallot Rubbed Scallops with Lentils and Currant Compote

Zesty lemon and pungent shallot infuse every element of this dish!
(serves 4)

3 large shallots, divided (peel and quarter 1 shallot; mince remaining 2 shallots to yield 1 cup)
3-4 lemons (cut 1 lemon into slices; zest and juice remaining lemons to yield 3 t. zest and
     7 T. juice)
1 lb. (12-14) sea scallops, muscle removed, patted dry (for the most sustainable option, use diver
     scallops)
1 cup de Puy or red lentils*, rinsed
1 cup dried Zante currants
2&1/4 t. dried thyme, divided
3/4 t. kosher* salt, divided, plus additional, to taste
1/4 cup EVOO

To a mini food processor, add 2 T. minced shallots, 1 t. lemon zest, 3/4 t. thyme, 1/4 t. salt, and 2 T. oil; pulse until combined. In a med. bowl, toss scallops with shallot mixture; cover and refrigerate for 1 hour. Meanwhile, prepare lentils: In a med. saucepan, bring 3 cups water, lentils, sliced lemon, and quartered shallot to a boil. Reduce heat to low and simmer until lentils are cooked through, adding boiling water as needed to keep lentils covered, 50-60 mins. Drain. Combine cooked lentils with 1/2 cup minced shallots, 1 T. oil, 1&1/2 t. lemon juice, 1 t. zest, 1 t. thyme, and 1/2 t. salt, or to taste. Meanwhile, prepare the compote: In a med. heat-proof bowl, cover currants with boiling water and let sit for 10 mins.; drain. In a small saucepan on med. heat 1&1/2 t. oil. Add 6 t. minced shallots and cook, stirring often, 3-4 mins. until golden. Add currants, 1/4 cup lemon juice, 1/2 t. thyme, and salt, to taste, and cook for 5 mins. until slightly thickened. Remove from heat and stir in 1 t. lemon zest. In a 9-10" sauté pan on med.-high, heat remaining1&1/2 t. oil. Sear scallops on one side until caramelized, about 2-3 mins. Turn scallops over using tongs, add 1&1/2 T. lemon juice, and cook for 1 min. more. To serve, spoon lentils on each plate. Top with scallops and compote.

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Machete Milletti