Preheat oven to 180C/350F/gas mark 5.

Prepare the red pepper oil: Place red peppers, 2 Tbsp olive oil, rosemary, garlic, sea salt, and black pepper in a small frying pan.

Roast in the oven for 30-40 minutes, turning occasionally.

Remove and place the peppers in a bowl, cover with cling film, and let cool.

Once cooled, skin and de-seed the peppers.

Puree the roasted peppers through a fine sieve into a bowl.

Add balsamic vinegar and whisk in the remaining extra virgin olive oil.

Season the red pepper oil to taste and set aside.

Prepare the flan: Warm the Arbroath smokie in an oven at 150C/300F/gas mark 2 to soften the skin.

Remove the skin and bones from the smokie, then place the flesh in a food processor.

Puree the smokie until smooth, then add the eggs and puree again.

Add the creme fraiche and process until well combined.

Stir in half of the lemon juice and season to taste.

Preheat oven to 150C/300F/gas mark 2.

Spoon the fish mixture into 6 well-buttered ramekins.

Place the ramekins in a roasting tin and pour in boiling water to come halfway up the sides of the moulds.

Cover with greaseproof paper and bake in the oven for about 20 minutes, or until set.

Remove the flans and keep warm.

Roast the scallops: Slice each scallop into 3 equal discs.

Season with salt and lemon juice.

Heat about 5 tbsp of olive oil in a very warm non-stick frying pan.

Roast the scallops quickly until golden brown.

Remove the scallops and arrange 3 on each of 6 hot plates.

Turn out the flans and place in the center of each plate.

Drizzle a little of the red pepper oil over each flan and serve.

Garnish with dressed salad leaves and herbs if desired.