Method

1. Prepare the scoallops. Whisk together the sherry, 60 ml. of the oil, the piment d’Esplette, orange juice pebrella, cumin, and 5 ml. of salt. Wash and pat dry the scallops. Gently toss in the marinade, cover, and chill for 1 to 4 hours.
2. Make the lentils. Tie the onions, garlic, parsley, and bay leaves in cheesecloth and place in a medium saucepan. Add the lentils, cover with water by 2-5 cm., and bring to a boil over medium heat. Reduce the heat to low, cover partially, and simmer until cooked through but still firm, 40 to 50 minutes. Drain and set aside.
3. Head the oil in a large sauté pan over medium-heat and sauté the chorizo, stirring frequently, until barely browned, 1 to 2 minutes. Transfer to a strainer set over a bowl to drain the grease, then drain briefly on paper towels. Add the chorizo to the lentils and set aside.
4. Make the vinaigrette. Whisk together the vinegars, honey, pebrella, garlic, orange zest, and 150 ml. oil in a small bowl. Taste and adjust seasoning with the salt and pepper. Toss with the lentils and add the pimentos, celery, and fennel.
5. Heat 2 tablespoons of oil in a medium sauté pan over medium-high heat and cook the Serrano ham until crisp and browned, 6 to 8 minutes. Remove from the heat.
6. Cook the scallops. Heat 30 ml. of oil in a large heavy sauté pan over medium-heat. Season with the scallops with 5 ml. of salt and 1 ml. pepper. Sear for 4 minutes on one side, or until nicely browned and crisp. Turn and sear for 1 minute on the other side, or until browned.
7. Divide the lentil salad among 8 serving plates. Top with 5 scallops, crisp side up. Garnish with the crumbled Serrano ham and sprinkle with 5 ml. of parsley.