This is a very quick and easy starter recipe which will impress your friends. The simplicity of the cooking allows the ingredients to speak for themselves.
6 Scallops (roe & muscle discarded)
3 slices Prosciutto (chopped)
6 mint leaves
½ chicken stock cube
Lambs Lettuce dressed with lemon juice
Start by making the pea puree. Add the peas, mint, water and stock to a pan. Cook over a medium heat for 2 minutes. Transfer to a food blender and blitz until smooth. Add lemon juice and salt to taste. Return to the pan and keep warm
Next add a tbsp of oil to a frying pan over a medium heat. Fry the prosciutto until crispy and set aside. Season the scallops with salt and pepper. Return the frying pan to a medium heat and when hot add the scallops. Cook for 1 minute on one side then turn and cook for a further 30 seconds. Add a squeeze of lemon juice at the end of cooking.
To serve spoon the pea puree in the middle of the plate. Lay three pieces of prosciutto on top then a scallop on top of this. Scatter the remaining prosciutto and lambs lettuce round the edges of the plate for decoration.
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