500g/1lb 2oz Swiss chard leaves, stem and thick veins removed and leaves halved
1 fresh red chilli, finely chopped
1陆 garlic cloves, the whole clove peeled and half clove sliced
1 lemon, juice only
12 sage leaves
1 tsp small capers in vinegar, drained
100g/3陆oz Castelluccio lentils
sea salt and freshly ground black pepper
1 tsp fennel seeds, crushed
extra virgin olive oil for dressing
2 tbsp olive oil
12 scallops (with roe), cleaned