1 pound Downeast Dayboat scallops
1 tbsp (15 ml) olive oil
1 tbs butter or ghee (you can also use all ghee instead of olive oil and butter)

Lentils and Mushrooms
½ cup (110 g) dried Puy lentils, rinsed and drained
9 oz (250 g) oyster mushrooms, torn into pieces
1 small garlic clove, chopped
2 tbsp butter
1 tbsp (15 ml) olive oil
2 cups (50 g) baby spinach
Sauce
¼ cup (60 ml) white wine
1 tbsp (15 ml) white wine vinegar
1 shallot, finely chopped
¾ cup (180 ml) 15% cooking cream
1 tbsp (15 ml) miso (see note)

Cook the lentils in salted boiling water for 20 minutes or until tender.  Drain.  In the meantime, brown the mushrooms in the olive oil and butter (or just use ghee).  About 2 minutes before the mushrooms are sufficiently browned, add the chopped garlic so it browns but doesn't burn.  When mushrooms and garlic are browned, add lentils and spinach.  Heat until spinach is wilted.  Remove from heat but cover to keep warm.

Meanwhile, cook wine, vinegar and shallot in a small saucepan. Cook until liquid has almost totally evaporated, then whisk in cream and miso.  Keep warm.

Pat scallops dry if necessary.  Sear in a heavy nonstick or cast iron skillet until browned (2 minutes or so on first side, one minute on second side, with more time if necessary depending on heat). Season with salt and pepper.

To assemble: divide creamy miso sauce between 4 plates.  Top with lentil mixture, then scallops.  Enjoy!

Recipe and photo adapted from Ricardo Cuisine.