Lentils and scallop tartare

Cook the lentils with a spoonful of anis seeds, drain and cool.
Cut the scallops in small cubes and marinate in a mixture of lime juice, hazelnut oil, salt & pepper. Let it marinate in the fridge for at least 30 minutes. If you use frozen scallops, thaw them in milk, then rinse.
Prepare a red vinegar + mustard + oil vinaigrette for the lentils, mix well and dress on a plate, scooping the scallop mixture on top and decorating with dill.