Fried scallops with chilli, sage and lemon, and Swiss chard
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2-4
This earthy, flavourful dish is a quick and easy way to impress dinner party guests.
Ingredients
- lentils: 100g/3½oz Castelluccio lentils
- garlic: 1½ garlic cloves, the whole clove peeled and half clove sliced
- olive oil: extra virgin olive oil for dressing
- Swiss chard: 500g/1lb 2oz Swiss chard leaves, stem and thick veins removed and leaves halved
- olive oil: 2 tbsp olive oil
- fennel seeds: 1 tsp fennel seeds, crushed
- scallops: 12 scallops (with roe), cleaned
- capers: 1 tsp small capers in vinegar, drained
- chilli: 1 fresh red chilli, finely chopped
- sage: 12 sage leaves
- lemon: 1 lemon, juice only
- black pepper: sea salt and freshly ground black pepper
Method
Put the lentils in a pan with the whole garlic clove. Cover with water and bring to a simmer, then cook for 20–25 minutes until tender. Drain the lentils. Season and add a good dash of extra virgin olive oil, then cover and keep warm.
Meanwhile, blanch the Swiss chard leaves in salted boiling water for about 3 minutes until tender. Drain well, squeezing out excess water.
Heat 1 tablespoon of the olive oil in a clean pan and fry the sliced garlic with the fennel seeds over a medium-high heat for 30 seconds. Add the drained Swiss chard and stir to combine. Season with salt and pepper, remove from the heat, cover and keep warm.
Heat a heavy-based frying pan over a high heat. Toss the scallops in a bowl with salt, pepper and 1 tablespoon of olive oil. When the pan is very hot, carefully place the scallops in the pan and cook for 1 minute on each side until golden-brown and cooked through. Add the capers, chilli, sage leaves and a squeeze of lemon. Serve hot, with the lentils and Swiss chard.
