Cotechino with Lentils
A hearty Italian New Year's classic: tender cotechino sausage served over earthy lentils, finished with fresh parsley and a crispy topping. This version adds seared scallops for a luxurious touch.
- Total time
- 60 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 1 whole cotechino sausage
- 1 cup dried lentils
- 8 whole scallops
- 3 tablespoons olive oil
- 2 cloves garlic
- ¼ cup parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Simmer the cotechino in water for 45 minutes until cooked through. Remove and slice into rounds.
- 2
In a pot, heat 1 tablespoon olive oil over medium. Add garlic and cook until fragrant, 1 minute.
- 3
Add lentils and 3 cups water. Simmer until tender, about 25 minutes. Season with salt and pepper.
- 4
Pat scallops dry. Heat remaining oil in a skillet over high heat. Sear scallops until golden, 2 minutes per side.
- 5
Spoon lentils onto plates. Top with cotechino slices and scallops.
- 6
Garnish with parsley and a drizzle of pan juices. Serve hot.
Tools you’ll need
- large pot
- skillet
- knife
- cutting board
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