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.