Scallops and Nanaimo Bars

DEAR SOS: Would you please persuade the chef at the Lunaria Bistro in West Los Angeles to part with his recipe for seared scallops on a bed of green lentils? Also, where does one purchase green lentils?

--DOROTHY

DEAR DOROTHY: Tiny French green lentils du Puy are available at some gourmet food stores. Irvine Ranch Market in Los Angeles is one; Broadway Deli in Santa Monica is another. For the recipe, however, you may use any lentils you can find.

LUNARIA’S SEARED SCALLOPS

1/2 pound French green lentils or other lentils

1 small onion, studded with cloves

1 carrot, peeled and diced

1 teaspoon dried thyme

1 bay leaf

1 tablespoon butter

1 carrot, peeled and minced

1 onion, minced

1/4 cup finely chopped tomato

Salt, pepper

18 medium-size scallops

Bacon Vinaigrette

Soak lentils 30 minutes in water to cover. Drain and rinse. Cover with fresh water to come 1 inch above lentils. Add onion studded with cloves, diced carrot, thyme and bay leaf. Bring to boil, reduce heat and simmer over low heat 30 to 40 minutes, or until lentils are tender but not mushy. Drain if necessary and discard onion.

Melt butter in large skillet. Add minced carrot and minced onion and saute until onion is transparent. Add lentils and tomato and toss to heat through and blend flavors. Season to taste with salt and pepper. Keep warm.

Season scallops to taste with salt and pepper. Sear in hot, dry pan or grill over high heat on all sides. Remove scallops when browned.

For each serving place lentil mixture in center of plate. Arrange 3 scallops around plate. Serve with Bacon Vinaigrette. Makes 6 servings.

Bacon Vinaigrette

2 slices bacon

1 small onion, sliced

1 tablespoon strong Dijon mustard

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon chopped parsley

1 tablespoon chopped chives

1 clove garlic, minced

Salt, pepper

Cook bacon in saucepan to render fat. Reserve 2 tablespoons fat and set aside.

Add onion to bacon and cook over low heat until onion is translucent. Remove onion and bacon and set aside. Discard excess fat.

Whisk together mustard and vinegar. Whisk in reserved bacon fat and olive oil. Chop bacon and onion and add to vinaigrette. Add parsley, chives and garlic. Season to taste with salt and pepper. Makes about 1/2 cup.

DEAR SOS: I have a recipe for Nanaimo bars that includes a raw egg in the filling. The salmonella risk makes me wonder if you have a recipe for Nanaimo bars omitting the raw egg. Thanks for checking.

--SHIRLEY

DEAR SHIRLEY: You’re in luck. We found a recipe for Original Nanaimo Bars in which the egg is cooked with other ingredients to make a custard, thus eliminating the worry over potential salmonella.

ORIGINAL NANAIMO BARS

3/4 cup plus 1 tablespoon butter or margarine

1/4 cup granulated sugar

1 egg

1/4 cup unsweetened cocoa powder

2 cups graham cracker crumbs

1 cup shredded coconut

1/2 cup chopped nuts

3 tablespoons milk

2 tablespoons egg custard mix powder

2 cups sifted powdered sugar

4 (1-ounce) squares semisweet chocolate

Mix 1/2 cup butter, granulated sugar, egg and cocoa. Place in top of double boiler over boiling water and cook and stir until mixture resembles custard.

Combine crumbs, coconut and nuts. Combine with cocoa mixture and blend well. Spread and press tightly into 9-inch-square pan. Cream 1/4 cup butter, milk, custard powder and powdered sugar. Spread over mixture in pan.

Melt chocolate over hot water. Add remaining 1 tablespoon butter and blend well. Spread over icing. Let set. Refrigerate. Makes 27 (3x1-inch) bars.