Fried scallops with chilli, sage and lemon, and Swiss chard recipe
 This earthy, flavourful dish is a quick and easy way to impress dinner party guests. 100g/3½oz Castelluccio lentils1½ garlic cloves, the whole clove peeled and half clove sliced extra virgin olive oil for dressing500g/1lb 2oz Swiss chard leaves, stem and thick veins removed and leaves halved2 tbsp olive oil 1 tsp fennel seeds, crushed12 scallops (with roe), cleaned1 tsp small capers in vinegar, drained1 fresh red chilli, finely chopped12 sage leaves1 lemon, juice onlysea salt and freshly ground black pepper 100g/3½oz Castelluccio lentils 1½ garlic cloves, the whole clove peeled and half clove sliced extra virgin olive oil for dressing 500g/1lb 2oz Swiss chard leaves, stem and thick veins removed and leaves halved 2 tbsp olive oil 1 tsp fennel seeds, crushed 12 scallops (with roe), cleaned 1 tsp small capers in vinegar, drained 1 fresh red chilli, finely chopped 12 sage leaves 1 lemon, juice only 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. 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. 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. 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 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. 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.