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Cape Sante

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06 NOVEMBER 2009

Ingredients (Serves 4)

  • 12 cleaned scallops
  • 2 x fresh red chillies
  • 4 sprigs of flat leaf parsley
  • 2 x lemons
  • 100g lentils de Castelluccio
  • 2 x clove garlic
  • 200g rocket - chopped
  • Salt and pepper
  • Sprig of sage
  • 75ml olive oil
  • 150g datterini or cherry tomatoes - cut in half and de seeded

Method

Boil the lentils in stock or water until cooked through with one clove of garlic and a sprig of sage. Drain off the water, season and add a good dash of olive oil.

Heat a heavy based frying pan. Toss the scallops in a bowl with salt, pepper and olive oil. When the pan is very hot place each scallop in the pan carefully and cook for one minute each side until golden brown.

Add chilli, parsley, datterini tomatoes and a squeeze of lemon.

Serve in the shell with the lentils and dressed chopped rocket.

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