This recipe was shared with us by Deborah Snow, executive chef and co-owner of the Blue Heron Restaurant in Sunderland, Massachusetts (pictured at right). First opened in 1997 in Montague Center, Blue Heron was immediately recognized as one of the best restaurants in the area. The restaurant earned a number of awards, including: "Chef of the Year for Western Massachusetts (2001)," Editor's Pick" by Yankee magazine (2002), "Top 100 Restaurants in New England" (2001-2003), and "Best of the Valley" by the Valley Advocate newspaper. In 2006, Bon Appetit Magazine named the Blue Heron as one of their 127 Hot Restaurants in the United States.

After six successful years, the restaurant closed and began looking for another location. Reopened in November of 2005 in the historic Old Town Hall, the 120-seat Blue Heron is open for dinner Tuesday through Sunday and offers four separate dining areas, as well as both on- and off-site catering. Deborah incorporates local produce and organic meat into her seasonal menu as much as possible purchasing everything from eggs, milk, and cheese to locally raised beef from the lush farmlands of Western Massachusetts. Learn more about this terrific restaurant by clicking to www.blueherondining.com.

Mascarpone Cream:
1/2 cup dry white wine
2 tablespoons chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 teaspoon finely grated lemon zest
1/2 teaspoon chopped fresh chives

Cider Reduction:
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots

Lentils:
6 wholes cloves
1 medium onion, peeled
6 cups water
11/2 cups French green lentils
2 bay leaves
6 slices thick-cut applewood-smoked bacon, cut crosswise 1/4-inch thick
1/4 cup chopped shallots
1 teaspoon chopped fresh thyme

Scallops:
6 tablespoons butter, divided
3/4 pound sea scallops, 18 large scallops, patted dry
2 tablespoons olive oil

Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until Reduced by half, about 2 minutes. Stir in Mascarpone, lemon peel, and chives. Note: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

For Cider Reduction:

Place Cider, vinegar, and shallots in heavy medium saucepan. Boil until Reduced by 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. Note: Cider reduction can be made 1 day ahead. Cover and refrigerate.

For lentils:
Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to Boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. Note: lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

For scallops:
Bring Cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

Divide lentils among 6 plates. Arranged 3 scallops atop lentils on each plate. Drizzle Cider reduction over scallops and around lentils. Drizzle warm Mascarpone cream over.