MOROCCAN-SPICED SCALLOPS AND LENTILS

1 	teaspoon ground cumin
1 	teaspoon ground coriander 
½ 	teaspoon ground cinnamon
2 	tablespoons olive oil, divided 
½ 	cup chopped onion
2½ 	cups (or more) vegetable broth 1 cup red lentils,* rinsed
¼ 	cup chopped fresh cilantro plus additional for sprinkling
½ 	pounds sea scallops, patted dry

Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and saute until translucent, about 4 minutes. Add 2 teaspoons spice mixture and saute 30 seconds. Stir in 2½ cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in ¼ cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.

Top lentil mixture with scallops and sprinkle with additional cilantro.

*/ Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

SERVES: 4