Scallops with pork chop and lentils


2 L of water
A pinch of salt
200 g of Conchitas La Moderna®
1 teaspoon of unsalted butter
2 teaspoons of olive oil
200 g of smoked pork chops, cut into small cubes
1/2 red onion, chopped into small squares
2/3 cup of honey pineapple, cut into small cubes
1 1/2 cups of lentils, cooked in unsalted water
2 tablespoons of parsley, washed, disinfected and lightly chopped

A pinch of cumin and ground black pepper


Step 1

Heat water with salt in a high pot until it boils.

Step 2

Immediately add Conchitas La Moderna® pasta and cook until it’s al dente (check cooking times marked on the packaging).

Step 3

Drain and set aside.

Step 4

Heat butter and oil in a pan and cook the pork chop cubes until they brown.

Step 5

Add onion and pineapple, mix well and sauté for 2 minutes.

Step 6

Add lentils to the pan along with the cooked pasta, stir and sauté for another couple of minutes.

Step 7

Increase the flavor with parsley, cumin, and black pepper.

Step 8

Serve hot and enjoy.

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