Boil the lentils in 1 liter of salted water for 6-8 minutes and drain.

Preheat the oven to 220 ° C, wash the peaches and cut them in half, remove the core and place with the cut surface facing up on a baking sheet lined with baking paper. Drizzle with the orange juice, sprinkle with the orange peel and powdered sugar. Let caramelize on the top shelf for 10-15 minutes.

Skim off the resulting brew, let the peaches cool and cut into wedges.

Mix the peach stock with vinegar and olive oil, season with salt and pepper and add to the lentils. Wash the basil, pat dry, put some leaves aside, pluck the rest into large pieces and fold under the lentils.

Wash the scallops and pat dry, season with salt and pepper. Heat 2 tablespoons of oil in a heavy pan, add the basil stalks and sear the mussels on both sides for 2 minutes. Turn the heat down and let the mussels steep for another 1-2 minutes.

Season the lentil salad again to taste and fill it into bowls, spread the peach wedges and the scallops on top. Decorate with the basil leaves.