Fried scallops with chilli, sage and lemon, and Swiss chard Archive

Ingredients

• 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