Boil the lentils until cooked through with one clove garlic and a sprig of sage.
Drain off the water, season and add a good dash of olive oil.
Pick and wash the leaves of the cima di rape, blanch in salted water until tender then drain.
In a saucepan lightly fry some garlic and ground fennel seeds and chilli to taste.
Add the blanched cima di rape, cook foro ne minute then remove.
Heat a heavy based frying pan. Toss the scallops in a bowl with salt, pepper and olive oil.
When the pan is very hot place each scallop in the pan carefully and cook for one minute each side until golden brown.
Add chilli, parsley, datterini tomatoes and a squeeze of lemon.
Serve on cima di rape and lentils.
Wine paring: Franciacorta