Serves 4

Scallops and chickpeas go well together. The lovely sweetness of the scallops is very nice alongside the earthiness of the chickpeas. The chilli gives it a little heat and the mint cleans the dish up.

200g/7oz chickpeas
20 scallops
1 long, fresh, red chilli
15 mint leaves
1tbsp red-wine vinegar
A squeeze of lemon juice
Sea-salt and freshly ground black pepper
50ml/2floz extra-virgin olive oil

Cook the chickpeas until tender, drain, and, while still warm, squeeze over half the lemon juice. Drizzle over a little of the oil and season with salt and pepper. Set aside in a warm place.

Using a sharp knife, slice the chilli in half lengthwise. Remove the seeds and then slice the chilli into very fine slivers.

Place half the oil in the pan and turn the heat to medium. Season the scallops well with sea-salt and freshly ground black pepper.

When the pan is hot, add the scallops (cook in batches if necessary; you don't want to overcrowd the pan). Cook for 1 minute on one side, then turn. Once you have turned the scallops, throw in the chilli, mint leaves and chickpeas. Add the vinegar and the last squeeze of lemon juice. Cook for half a minute or so, then remove from the heat. The chickpeas should be warm and the scallops golden in colour.

Divide among 4 plates, drizzle over the last of the oil and serve with a wedge of lemon.