November 06, 2009 - 10:08 GMT hellomagazine.com Cape Sante - pan fried scallops served in the shell with chilli, parsley, datterini tomatoes, capers, lemon and lentils di Castelluccio and rocket GALLERY 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.