Cut the capsicums in half and remove the seeds. Place them cut side down on a shallow oven tray. Drizzle with a little olive oil and bake in the oven until the skin has wrinkled and the flesh is soft to the touch, approximately 20 minutes. When cool peel and slice the capsicums.
Place the capsicums, capers, sliced anchovies and diced basil in a bowl then season with cracked pepper and salt.
Heat the oil in a frying pan until it is just starting to smoke. Place chicken breasts skin side down and sear for around 4 minutes then turn them over.
Put the frying pan in the oven to finish cooking the breasts for 5 minutes. Remove the chicken from the frying pan and place back on the heat of the stove top.
Sear the scallops for 1 minute on each side then add the balsamic vinegar. Put the chicken back in.
Add the butter then stir until the butter and the vinegar combine. If there isn’t enough vinegar add a splash of hot water.
Evenly distribute the capsicums between 4 plates and then place the chicken on the top with the scallops around the outside. Spoon over the sauce and serve.