Fertility Scallops

N/A

Serves 4

9 ounces cooked beets
7 ounces lentils
4 sea scallops
4 thyme sprigs
3½ ounces goat cheese
2 sweet potatoes
2 teaspoon olive oil
1 thyme sprig
1 thyme sprig
1 tablespoon virgin coconut oil
½ onion, chopped
½ teaspoon lemon juice
Salt and pepper
Salt and pepper
Salt
Pepper

Cook the lentils in 1½ times their volume of water with the chopped onion and thyme leaves for around 20 minutes until the lentils are tender and the water is completely absorbed.
Add the beets, coconut oil, salt, and pepper and cook for a few more minutes.
With the help of an immersion blender, blend the mixture into a puree.
Set aside.
Peel the sweet potatoes and cut them into small pieces.
Cook them in boiling water in another pot with the thyme leaves, salt, and pepper for about 10 minutes until you can pierce them with a fork.
Empty the water out of the pot and add the goat cheese.
Blend into a puree.
Set aside.
Heat the olive oil in a small pan over very high heat.
Just before the oil starts to burn (you don't want it to smoke, that means it's gotten too hot and can be bad for health), add the sea scallops.
Cook them for about 1 minute a side.
Do not move the scallops too much during cooking-this will ensure they are nicely browned.
Turn them over and cook on the other side for about 1 minute.
When they are almost cooked, add the lemon juice and a little salt.
You can also add a thin slice of butter at the very end to enrich the flavor.
Remove the scallops from the pan to stop them from cooking further.
Reheat the purees and serve some of both on each plate.
Add the scallops and 1 fresh thyme sprig and season with pepper.