Fry the bacon or pancetta in a small amount of olive oil in a hot pan. When it’s nearly ready, add the sage. The bacon and sage will cook and crisp up at about the same time. Once they are cooked, take them out of the pan and drain them on paper towels. Drain the fat from the pan but do not wipe clean.

Season the scallops with salt and pepper. Put the pan back on the heat and, when it is very hot, add a little drizzle of oil and fry the scallops. These will take about a minute on each side; the skin will go slightly crisp and golden brown. When you’ve cooked both sides of your scallops, squeeze the lemon juice over the top and give them a stir- this will start to caramelize the outside skin even more. Take the scallops out of the pan and put them into a dish.

Using the same pan, reheat the lentils. Dress the salad leaves with the olive oil and lemon dressing and divide among 4 plates. Sprinkle the crispy bacon and the crispy sage leaves over the plates and then put the scallops around the salad. When your lentils are hot, sprinkle on top. This should be eaten right away.

The Naked Chef p84

Jamie Oliver