Warm Lentil Salad With Seared Scallops

Heat the oven to 350 degrees. Place the lentils, bay leaf, thyme and enough water to cover in medium pot. Simmer until the lentils are just tender, about 25 minutes.

While the lentils are cooking, combine the onion and vinegar in a small bowl. Let them stand 5 minutes, drain and reserve the vinegar. Place the currants in 1/2 cup warm water to plump, 10 minutes. Drain.

Spread the walnuts on a baking sheet and toast them until fragrant and lightly browned, 5 to 7 minutes. Coarsely chop them and set them aside.

Whisk together the reserved vinegar, lemon juice, 4 tablespoons of olive oil, the mint and oregano. Season to taste with salt and pepper.

Dry the scallops thoroughly with paper towels. Season them with salt and pepper. Heat the remaining olive oil in a nonstick skillet over high heat. When the pan is hot, brown the scallops about 1 minute on each side. Remove them from the pan to a plate.

Drain the lentils and discard the bay leaf. Combine them with the onions, walnuts, currents, arugula and vinaigrette while still warm. Season to taste with salt and pepper. Arrange the lentil salad on individual plates with the scallops.

This recipe yields 4 servings.

Each serving: 389 calories ; 213 mg sodium; 28 mg cholesterol; 28 grams fat; 3 grams saturated fat; 17 grams carbohydrates; 21 grams protein; 5.60 grams fiber.