-
In a small bowl, combine the lemon
juice and 2 tbsp of the oil.
-
Season to taste with salt and pepper,
set aside.
-
Heat the remaining oil in frying pan
over a moderate heat.
-
Add the red peppers with a pinch of
salt and fry over a low heat for about 5 minutes until just tender.
-
Transfer the peppers to a plate and
set aside, arrange the salad leaves on individual plates.
-
Rinse the scallops and pat dry with
kitchen paper.
-
Season them with salt and pepper and
arrange in one layer in the top of a steamer set over boiling water.
-
Cover and steam over a high heat for
about 3 minutes until tender.
-
Drain on kitchen paper.
-
To serve, arrange the warm scallops on
the salad leaves.
-
Arrange the red peppers, olives and
chives around the scallops.
-
Whisk the dressing and spoon over the
salad.
-
Ready to serve.