Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction

Preparation

1. For mascarpone cream:

   Step 1

   Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

2. For cider reduction:

   Step 2

   Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.

3. For lentils:

   Step 3

   Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

   Step 4

   Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

   Step 5

   Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

4. For scallops:

   Step 6

   Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

   Step 7

   Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

5. Step 8

   Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.