The world’s greatest restaurant festival is back in Regent’s Park from 18-22 June where you can taste dishes from London’s hottest restaurants, enjoy wine and beer tasting, take part in masterclasses and shop from 200 food and drink stalls.

Between bites watch some of the world’s finest chefs live on stage, including Theo Randall, who will be cooking his delicious pan-fried scallops. “It’s a dish we’ve served at Taste of London for a few years and it’s very popular,” he says. “The salty pancetta, fresh chilli and capers make it a taste sensation.”

Is your mouth watering? Treat your taste buds with Theo Randall's delicious pan-fried scallops recipe below.

Ingredients

Serves two

12 cleaned scallops

2 fresh red chillies

4 sprigs of flat leaf parsley

2 lemons

100g lentils di Castelluccio

2 cloves garlic

200g rocket, chopped

Salt and pepper

Sprig of sage

75ml olive oil

150g datterini tomatoes, cut in half and deseeded

Method

1. Boil the lentils until cooked through with one clove garlic and a sprig of sage.

2. Drain off the water, season and add a good dash of olive oil.

3. 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.

4. Add chilli, parsley, tomatoes and a squeeze of lemon. Serve in the shell with the lentils and dressed chopped rocket.

Click here to book your tickets to Taste of London 2014.