BY HOLLY RICHARDSON
Serves 4 (Entree size)
Heat a large, non stick pan over a medium heat and add a touch of vegetable oil. Add prosciutto slices to the pan (2 at a time or enough for 1 even layer on the bottom) and cook until golden - about 3 or 4 minutes. Turn over, and press down with a spatula for 2 minutes until both sides are browned. Remove from the pan and place on a plate with paper towel to leave to crisp. Repeat with remaining slices.
To make the sauce, put the raisins, capers, olives and water in a small pot and bring to a simmer. Transfer into a food processor and add white wine vinegar. Start whizzing, and add the olive oil slowly until it has all has been added. Season with salt and pepper. The sauce will be sweet, salty and slightly chunky.
Cook the potatoes in a medium pot of salted water for 8-10 minutes or until just tender. Add the asparagus and peas to the pot, and continue cooking for 2 minutes. Meanwhile, pre heat a medium non stick pan. Drain all of the vegetables, then add 1Tblspn of butter and vegetables to your pan. Sautee for 2 minutes with a generous amount of salt and pepper.
Time to cook the scallops!
Heat a non stick pan on high before adding a drizzle of vegetable oil - a hot pan is essential to creating a lovely golden scallop! Season scallops with salt and pepper and add to the hot pan starting at the top in a clockwise direction so you know which one to turn first - these will cook in just minutes. Once golden, turn the scallops over going clockwise around the pan. Add a dollop of butter and turn the heat off. Done!
To serve, divide the vegetables evenly in the centre of 4 plates. Toss the rocket leaves with some olive oil and pile high on top of the warm vegetables. Surround with scallops, drizzle of sauce and top with prosciutto crisps and a lemon wedge.
Buy your Bass Strait scallops here.
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