Pan-fried scallops with peppers and chard

Serves 4

Arrange the peppers and chard on a plate and lay the scallops on top

2 red peppers
2 yellow peppers
20 small, ripe tomatoes
1 small bunch of marjoram, leaves only
Sea salt and freshly ground black pepper
1tbsp red-wine vinegar
30m/1fl oz extra-virgin olive oil
20 hand-dried scallops
The juice of half a lemon

For the chard

1 bunch of chard
40ml/11/2fl oz extra-virgin olive oil
The juice of half a lemon
Sea salt and black pepper

Slice the peppers in half lengthwise, then scoop out the seeds and pith and slice each half into four pieces. Lay in a baking tray. Squash the tomatoes slightly between your fingers so they release their juice when they cook, and scatter them over the peppers.

Add the marjoram, salt and pepper. Pour over the vinegar and oil and toss together with your hands. Heat the oven to 200C/400f/Gas6 and cover the baking tray tightly with foil. When the oven is hot, place the tray on the middle shelf and roast for 35-40 minutes until the peppers are soft and aromatic. Remove and allow to cool.

For the chard, boil a large pot of well-salted water. Remove the leaves from their stalks and chop the stalks into half-inch-thick slices. Plunge the stalks into the boiling water and cook for two minutes. Add the leaves and cook for a further minute. Drain and dress while warm with the oil and lemon, salt and pepper. Set aside while you cook the scallops.

Heat a large non-stick pan over a high heat. Season the scallops generously. Add a tablespoon of olive oil to the pan. When the oil is almost smoking, add the scallops and cook for one minute. Turn and cook for 30 seconds on the underside. Squeeze over the lemon juice. Arrange the peppers and chard on a plate and lay the scallops on top. Serve immediately.