Thursday, January 21, 2010

Scallop and prosciutto salad

Prosciutto, sliced into a dozen or so thin pieces
Scallops (about 8)
Peas
Cherry Tomatoes
Rocket
Fresh mint, finely chopped

Some unsalted butter for frying


Fry the scallops in the butter, remove and drain, then fry the prosciutto until crisp. Drain on paper towel.

Cook the peas, drain, and rinse in cold water to cool. Slice cherry tomatoes in half and toss through with rocket, peas and mint. Toss with a small dash of olive oil and cracked pepper. Add prosciutto and scallops, and scoff right down with some crisp white wine.