Step 1

Warm the peperonata and passata in a saucepan over low heat for 2-3 minutes until heated through. Season with sea salt and freshly ground black pepper.

Step 2

Brush the scallops on both sides with the oil, then season with salt and pepper. Heat a large frypan over high heat and cook the scallops, in batches, for 30 seconds each side until golden brown but still translucent in the centre.

Step 3

Divide the peperonata mixture, scallops and salad leaves among serving plates. Season with salt and pepper, drizzle the plate with extra virgin olive oil, then serve with aioli.