This is my spin on a restaurant dish I had a few years back that paired scallops with lentils, an apple cider reduction, and a mascarpone cream...it was delicious. I've always loved earthy flavors with my scallops, and particularly like Puy lentils which have such a lovely bite to them. The smoky bacon and the sharp mustard are a nice play against the sweetness of the scallops, and as for the fennel cream....what doesn't taste better with a little fennel cream? - Oui, Chef

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