Scallops With Pancetta And Mint Buttter

• 100g unsalted butter
• Small bunch of mint leaves
• Grated zest of 1 lemon
• 8 fresh scallops
• Oliver oil
• 6 thin pancetta slices
• A bunch of green asparagus
• 150g frozen peas
• handfull of wild rocket leaves
• Extra virgin oil

1. Soften up button in food processor with mint leaves, lemon zest and some salt and pepper
2. PLace a chargrill pan on high heat, and get a pan of salted water boiling.
3. Once the chargrill pan is hot, toss scallops in a little oliver oil and season.
4. Grill scallops on each side for a minute or so until cooked through and golden.
5. When you've turned the scallops once, add your pancetta to the pan and cook until crisp and golden brown. Just before it's ready to come out, put pancetta on top of the scallops so the fat drips onto the scallops and flavors them.
6. Clean asparagus, and drop into boiling water. Boil for a minute then add the peas. Boil for another minute until tender, then drain well. Add some olive oil and a good squeeze of lemon, salt and pepper and a few knobs of mint butter.
7. Put on warmed plate with pancetta on top, and add some rocket. Finish witha drizzle of extra virgin olive oil and serve with a wedge of lemon

butter, mint, lemon, fresh scallops, oil, green asparagus, frozen peas, handfull of wild rocket leaves, extra virgin oil

Taken from www.epicurious.com/recipes/member/views/scallops-with-pancetta-and-mint-buttter-50096248 (may not work)