This is one of my favourite recipes especially since I have been living in Brittany which is famous for its seafood like oysters – huitres, lobsters – homards and scallops – coquilles Saint-Jacques.
During the scallop season in winter to early spring I try to cook this dish at least once a month because nothing beats fresh scallops.
The recipe itself comes from Jamie Oliver but I adapted it a bit over the years 
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I use red lentils because I like the taste and color. And they cook quicker than normal lentils, very important when you work a lot, like I do . Time is money!
First fry some onions, garlic and ginger all finely chopped in the casserole with olive oil. Then add the lentils and spices. I like to give it a slight Indian flavor so I like using cumin, garam masala, coriander, cucurma, a little bit of chili – that’s about it I think. When all is nicely colored pour water on it and let it cook for about 15 minutes.
Prosciutto...
Put the prosciutto in a pan and let it get nice and crunchy. Put it aside and fry the scallops in the fat of the prosciutto. Add some pepper, salt and chili powder and maybe some olive oil / butter if needed.
before...
...after
When they are brown from both sides quench them with a bit of aceto balsamico. This will give them a great glance and a superbe fruity taste that will accomplish the salty taste of the prosciutto.
I like my scallops nearly raw inside. Especially when they are fresh. It is an enormous difference between fresh and frozen scallops. With frozen ones you never get the same texture. They will always stay kind of rubber like.
This dish is great because of it different tastes and textures. The aromatic lentils with their soft texture, the crunchy salty bacon and the juicy, sweet slightly nuttily tasting scallops are really an amazing composition.
