Moroccan-Spiced Scallops With Lentils

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil, divided
• 1/2 cup chopped onion
• 2 1/2 cups (or more) vegetable broth
• 1 cup red lentils,* rinsed
• 1/4 cup chopped fresh cilantro plus additional for sprinkling
• 1 1/2 pounds sea scallops, patted dry

1. Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and saute until translucent, about 4 minutes. Add 2 teaspoons spice mixture and saute 30 seconds. Stir in 21/2 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 in 1/4 cup cilantro; season to taste with salt and pepper.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. 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.

ground cumin, ground coriander, ground cinnamon, olive oil, onion, vegetable broth, red lentils, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/moroccan-spiced-scallops-with-lentils-351273 (may not work)