Mediterranean Scallops And Lentils

• Vegetable cooking spray
• 2 cloves garlic, minced
• 1 1/4 cups dried lentils
• 3 cups canned low-sodium chicken broth, undiluted
• 1 bay leaf
• 2 cups peeled, seeded, and chopped tomato
• 1 cup diced green pepper
• 1/3 cup diced purple onion
• 1/4 cup minced fresh parsley
• 1/4 cup balsamic vinegar
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 pound sea scallops

1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add lentils, broth, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Transfer lentil mixture to a bowl; stir in tomato and next 6 ingredients. Set aside, and keep warm.
2. Add olive oil to saucepan; place over medium-high heat until hot. Add scallops; saute 7 to 8 minutes or until scallops are opaque.
3. To serve, transfer lentil mixture to a serving platter, and top with scallops.

vegetable cooking spray, garlic, dried lentils, chicken broth, bay leaf, tomato, green pepper, purple onion, fresh parsley, balsamic vinegar, freshly ground pepper, salt, olive oil, scallops

Taken from www.myrecipes.com/recipe/mediterranean-scallops-lentils (may not work)