Theo Randall at his eponymous restaurant serves cape sante: Pan-fried scallops in the shell with chilli, datterini tomatoes, lentils di Castelluccio and rocket for Taste of London
1. Boil the lentils until cooked through with one clove garlic and a sprig of sage.
2. Drain off the water, season and add a good dash of olive oil.
3. 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.
4. Add chilli, parsley, tomatoes and a squeeze of lemon. Serve in the shell with the lentils and dressed chopped rocket.
Recipe © courtesy of Theo Randall at Theo Randall, London
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