Seared Scallop & Pork Belly with Sunny Quail Eggs Over Garlic Lentils

Lentil Base

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp thyme
• Salt & pepper to taste

Pork Belly

• 6 oz pork belly, skin removed and cut into 1-inch thick cubes
• Salt & pepper
• 1 tbsp avocado oil

Scallops

• 2 large sea scallops
• Salt & pepper
• 1 tsp olive oil

Quail Eggs

• 4 quail eggs
• 1 tsp avocado oil or olive oil