" Lethal Weapon 4" Lentil Crusted Scallops

Our last stop in Napa finds us at Beringer Vineyards, join Claud and the gang as they make Chef David Frakes’ "Lentil Crusted Scallops."

Recipe Courtesy of Beringer Vineyards


  • 4 tablespoons corn oil
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon minced shallot
  • 1/4 teaspoon minced garlic
Heat a small pan over medium heat with one tablespoon of corn oil, then add the shallot and garlic, and sauté them four or five minutes. Add curry and toast for about 20 seconds. Add remaining oil, bring to a simmer, and then immediately remove from heat. Whisk well and let sit for at least 4-6 hours in refrigerator before straining (if desired).

Confit of Tomatoes
  • 6 Roma Tomatoes (peeled, cut in half lengthwise and seeded)
  • 2 Garlic Cloves (very thinly slivered)
  • Salt to taste
Place tomatoes and garlic on a sheet pan cook in a preheated 400 degree oven for about 20 minutes or until tomatoes are very soft. Set the tomatoes aside and reserve until needed.

Lentil Crusted Scallops
  • 8 Large Scallops (or other firm fish)
  • Salt & Pepper to taste
  • 1/2 cup Lentils (red or green or grain like rice or polenta, ground into a flour using a spice grinder)
  • 1/4cup All Purpose Flour
  • 1 teaspoon Paprika
  • Pinch of Cayenne
  • Salt & Pepper to taste

Potato Puree Method:
Preheat oven to 350 degrees. Season scallops with salt and pepper. Combine all dry ingredients in a small bowl and mix well. Dip one side of scallop into crust mixture and then carefully place, crust-side down, into a very hot pan coated with a little olive oil. Cook for about 3-4 minutes or until golden brown. Do not turn over scallop in pan (will make it tough), instead, put scallops, crust side up, on a rack-lined pan and then place pan into oven and cook for about 2-3 minutes more or until the scallops are just firm. Remove and serve immediately.

Scallops are delicious by themselves or atop a vegetable medley of your choice. Garnish scallops with warmed reserved tomatoes and a drizzle of curry oil.

This recipe has been developed and provided by David Frakes, Executive Chef of Beringer Vineyards.

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