Lentils with Shrimp and Scallops recipe
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Ingredients
- 2 cups dry lentils 6 cups seafood stock 1 tablespoon olive oil 1 drop chili oil, or to taste 1 large onion, diced 1 red bell pepper, diced ½ orange bell pepper, diced ½ yellow bell pepper, diced 3 cloves garlic, minced, or more to taste 1 pound large shrimp, peeled and deveined ½ pound scallops 1 tablespoon Italian seasoning 1 tablespoon dried parsley 1 teaspoon seafood seasoning (such as Old Bay®), or more to taste salt to taste
Nutrition Info
- 430.7 caloriescarbohydrate: 46.2 gcholesterol: 135.4 mgfat: 9 gfiber: 20.9 gprotein: 40.3 gsaturatedFat: 1.9 gservingSize: -sodium: 762.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Lentils with Shrimp and Scallops
Directions
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Combine lentils and seafood stock in a pot. Bring to a boil over high heat. Reduce heat to low and let simmer until lentils are tender, about 20 minutes.
While lentils are cooking, heat olive oil and chili oil in a skillet over medium-high heat. Saute onion, bell peppers, and garlic in the hot oil until soft, 5 to 7 minutes. Add shrimp and scallops, saute briefly, 3 to 5 minutes. Add lentils, reserving any remaining cooking liquid from the lentil pot.
Season with Italian seasoning, parsley, seafood seasoning, and salt. Add more stock or liquid reserved from lentils if needed. Let simmer over low heat for 15 minutes.