fish fillets over lentils and vegetables

My daughter was down this weekend and I gave her the option of what she would prefer for dinner Sunday night. Fish was her choice, now I had to find a recipe. 

Back in March 1999, I found a recipe in the magazine Prevention. In the issue they had a section titled Fast and Fabulous, Fill Up and Slim Down. One of the recipes that I have been making over the years is the Fish Fillets over Lentils and Vegetables. I normally make it was white fish fillets, but instead of the fillets I selected from the fishmonger at Wegmans fresh caught North Carolina Shrimp ($14.99/lb.) and scallops from Point Pleasant ($19.99/lb.). It was an indulgence, but in the end delicious. Both the scallops and shrimp were sweet and tender.

As Wegmans has bulk section of nuts, grains and legumes, I purchased green lentils there. I cooked two cups of raw lentils in four cups of water.The lentils doubled in quantity when cooking; I only need two cups cooked. For the scallops, I tossed them in Wegmans basting flour and when cooking, I seasoned both them and the shrimp with salt and pepper. 

It was the perfect summertime meal!

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