Moroccan-Spiced Scallops and Lentils

Fish

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ½ teaspoon ground cinnamon

  • 2 tablespoons olive oil, divided

  • ½ cup chopped onion

  • 2½ cups (or more) vegetable broth

  • 1 cup red lentils

  • 1 cup red lentils, rinsed

  • ¼ cup chopped fresh cilantro

  • 1½ pounds sea scallops, patted dry

Serves 4
Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onions and saute until translucent, about 4 minutes. Add 2 teaspoons spice mixture and saute 30 seconds. Stil in 2½ cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in¼ cups cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet. Sprinkle scallops with salt, pepper and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
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