Scallops, Lentils and Mushrooms with Creamy Miso Sauce

Ingredients

• Lentils and Mushrooms

  • ½ cup (110 g) dried Puy lentils, rinsed and drained
  • 9 oz (250 g) oyster mushrooms, torn into pieces
  • 1 small garlic clove, chopped
  • 2 tbsp butter
  • 1 tbsp (15 ml) olive oil
  • 2 cups (50 g) baby spinach

• Sauce

  • ¼ cup (60 ml) white wine
  • 1 tbsp (15 ml) white wine vinegar
  • 1 shallot, finely chopped
  • ¾ cup (180 ml) 15% cooking cream
  • 1 tbsp (15 ml) miso (see note)

• Scallops

  • 20 scallops (size 20-40), patted very dry
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp butter
  • A few chervil leaves (optional)