For 4 people
For 4 people
Peel and chop the onion and shallots. Brown them for 5 minutes in a saucepan with 15 grams of butter. Add the lenses, 1 liter of water and bay. Cook lightly tremors for about 45 minutes until the lenses are easily crashed. Remove the bay leaf.
Mix the lenses by gradually adding the cooking broth until you get the desired texture, then pass through a fine colander. Reverse in the pan. Salt, add the cream, warm up 5 minutes.
Sponge the scallops, stove them over high heat in the rest of the butter at most one minute on each side.
Divide the creamy lenses in four ramekins. Garnish the scallops and decorate with chopped parsley. Pepper at the mill then serve without waiting
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