This made a nice lunch for two but would be equally good as a little starter for four. I got the idea from a James Martin recipe in James Every Day, but as usual just had to ring in the changes. It was really tasty and extremely light, for something more filling I'd consider adding a slice of toasted ciabbatta.
First you need a red pepper or two, cut in half and place face down on a tray with some olive oil, salt and pepper. Pre-heat the oven on to 200°C and put the peppers in on the top shelf for about 15-20 minutes.
Meanwhile, finely chop a couple of spring onions, a handful of fresh coriander and half a red chilli and put in a bowl with the juice of half a lemon, a glug of olive oil, salt and pepper.
Once the peppers are cooked, peel off the skin and then very finely dice them. Add them to the other dressing ingredients in the bowl.
Share out some mixed salad leaves between two plates with a few extra coriander leaves mixed in. Take half of the red pepper mixture and mix it in with the leaves using your hands.
Season your scallops with a little salt and pepper. Heat up a dry, non-stick frying pan until really hot and, keeping it on a high heat, lay your scallops in the pan. Count 30-40 seconds and then turn them over and count another 30-40 seconds.
Arrange the scallops on top of the salad and spoon the rest of the red pepper mixture over the top.